As a little girl, my grandmothers would always make delicious desserts when our family would come over for weekend visits. Upon entering the front door, the aroma of something wonderful being baked in the oven would tickle your nostrils and beckon you to venture into the kitchen to see what delectable treat was lovingly created for the day. Sometimes the smell of chocolate permeated the air and other times it was the hint of cinnamon dangling from the vents of the oven door. “Come hither,” the oven would say, “Look in the window to see the special treat being made for you!”
Because today is one of those cold and rainy days, the idea of making some homemade rice pudding just sounded plum good. Just like the kind my grandmothers would make – custardy goodness with a hint of nutmeg and cinnamon. It just doesn’t get much better than this.
Making the first spiral down – right into the hot center… so hot, it steams up my camera lens. MMMMMM…..so delicious! Plump bits of rice nestled perfectly amongst the warm custard.
Just like my grandmothers would make.
It is one of those dishes that bring back a flood of memories – so much in fact, it makes me miss my grandmothers even more. Flashback, 1965: I am there in the kitchen, legs swinging from the aluminum dining room chair – napkin draped over my lap, spoon tightly held in my right hand, and my mouth watering in anticipation. As the plate of rice pudding was gently placed in front of me, grandma’s eyes were filled with love and her heart with immense generosity. A food hug from someone who loved her family so much, so much. Bite after bite, pure delicousness! Always able to have a second helping, too.
Now we will see how long this pan of rice pudding will last in my household. I hope that my family knows how my heart feels when I make this for them. Just like my granny’s hearts. A sweet treat for my sweet family.
1 cup uncooked white rice
2 cups water
1/2 tsp salt
2 tsp butter
4 cups milk, heated
1 1/2 cups white sugar
dash of salt
2 tsp vanilla
a dash of nutmeg and a dash of cinnamon
Bring water to a boil and add the rice, 1/2 tsp salt and butter. Stir. Reduce heat and cover. Steam the rice until done, about 20-25 minutes. The rice should be tender. While the rice is steaming, beat eggs slightly; add sugar then the milk. Add vanilla, cooked rice and a dash of salt. Stir all ingredients together. Pour into large pyrex baking dish (9 x 11) and sprinkle with a little nutmeg and cinnamon.
Set the pan into a larger baking pan and add hot water to the BOTTOM pan. This will create a steam bath for the rice pudding. Bake in a 350 degree oven for 45-55 minutes. Bake until the center is firm and an inserted knife into the center comes out clean.