I promised my grandmothers version of rice pudding and here it is!
This version is baked and super easy to make. You prepare 1 cup of dry medium grain rice as per the brands directions. I prefer River Rice Brand because that is what Gram always used. But that is becoming harder to find. You combine the cooked rice with the milks, sugar, and cinnamon in a heavy lidded casserole dish. I use an enameled Dutch oven which works very well. Make sure that you use a whisk to combine the cinnamon to avoid clumps. It is then cooked at 300 degrees for two hours.
This is a super easy pudding to put together and make.
This pudding is traditionally a little loose but can be made thicker with a longer bake. As an added benefit, a delicious aroma will fill your kitchen while the pudding is baking.
Another long debate in the Lewis family is whether the pudding is best eaten hot or cold.
I will always have a bowl while the pudding is still warm….okay hot! But, I prefer it the next day once it is completely chilled.
This pudding will always sit somewhere near the top on my list of comfort foods.
You see my gram would often make me a batch for celebrations, encouragement, or if I was sick or injured. And I know she would do the same for the rest of her family. Since I am still healing, my wife helped me make a batch this weekend. I must admit that each bowl brings back memories of happy times and a woman that I will always admire.
I hope you try this recipe.
It really is easy and delicious. But most importantly, I hope that you are making memories for your family through food. I do feel that taste and smell of the food we eat can conjure up some very strong feelings of nostalgia.
What are some of your go to comfort foods?
- 1 cup dry medium grain rice prepared as per brand instructions.
- 1&1/2 cups sugar
- 2 cans evaporated milk
- 6 cups whole milk or 2%
- 1 tsp cinnamon
- Cook 1 cup dry rice as per Brands instructions.
- Combine with all of the other ingredients in a heavy lidded casserole dish or enameled dutch oven.
- Use a whisk to ensure that the cinnamon is fully incorporated.
- Bake the pudding for two hours or a little longer if a thicker pudding is desired.
Dawn McKinney says
I’ve made the rice pudding and the piggies and they were delicious, go I g to try the ape crisp next . Thanks for that great recipes
Dawn McKinney says
Oops I tried the other rice pudding recipe, have to try this one next.
timsburg@thewoodworkingbaker.com says
Yes this one is a little different and definitely easier to make..
timsburg@thewoodworkingbaker.com says
Yes this one is a little different and definitely easier to make.