On Monday I wrote a post about some of my favourite nostalgic childhood foods. I promised to try the rice pudding recipe from my mother and report back, keeping in mind that the last time I had this recipe was 35 plus years ago! So, I made it.
The house smelled great and I couldn’t be happier with the results!
Tasting it was EXACTLY as I remember it as a child. The creamy custard-like topping from the eggs, sugar and vanilla is the key – my blast to the past!
(See more, including the recipe, below the pic.)
Some like to pour milk on top when it comes out of the oven, but not me. Eat it warm. The hard part was saving some for others.
Speaking of others, I was so excited that it turned out I wanted others to share in my excitement. Others, like my husband who returned home while I was out.
With enthusiasm and eagerness in my voice like a kid at Christmas, I called to tell him that I had just made the rice pudding from my childhood years and it was on the stove. There was laughter in his voice as he said, “I know!”
I immediately asked what was so funny, thinking that he ate most of it because it was so friggin’ good. He said, “I don’t like rice pudding.” My heart sank.
Well, I brushed off my bruised ego of enthusiasm and then took some rice pudding to my business partner Gord’s house for dessert after dinner. He said, “I don’t like rice pudding.”
OMG. Is there anyone who likes it?
So, I brought it into work. With 10 people on staff, finally it was eaten.
What did I learn?
The majority of people I know don’t like rice pudding, bread pudding, or tapioca.
Not everybody gets excited about all foods like I do. (Remember that I ate worm poop in Italy two years ago.)
I eat everything and when I meet fussy or discerning eaters, I don’t get it. I hope you give it a try (if you like rice pudding). Or give it to someone who does.
One substitute for me: All I had was brown rice, which I made but then decided not to use it. Searching my cupboards I found Carnaroli rice in my cupboard. It’s the same as arborio rice or better known as ‘the caviar of rice’…who knew?
Creamy Raisin Rice Pudding
by: Margaret Harriman
- 1 cup raisins
- 1 cup cooked rice
- 3 cups milk (370 ml can of Carnation Evaporated Milk + 1.5 cups water)
- 1 Tbsp. margarine
- 3 eggs
- 1/2 cup sugar
- 1 tsp vanilla
- 1/4 tsp. Nutmeg (I personally prefer cinnamon)
- Place raisins and cooked rice in buttered deep dish.
- Heat milk and margarine to scalding.
- Lightly beat eggs, sugar, vanilla and stir into heated milk.
- Then pour over raisins and rice. (do not stir)
- Sprinkle with nutmeg and cover with lid.
- Set dish in shallow pan surrounded with hot water.
- Bake at 350 for 1 hour.
(This could easily feed 10 for dessert after a meal.)
(This post written by Liz.)