One of my ideas for this blog is to share some of my favorite recipes.
By my definition they will be considered comfort food because these dishes evoke such strong memories. Because these are memories of my childhood.
Memories of summers on the farm with early morning fog hovering over the pond, of being caressed by the cool evening breeze as it whispered through the trees on its way down from the mountain top. Seeing my grandfather welding in his shop or helping him in his garden. Visiting out on the lawn chairs with the spectacular view of the pond and it’s old weeping willow as day surrendered to night ushered in by the sweet song of the chirping crickets and the hooting of barn owls. Walking in to grandmas busy kitchen where it seems like there was always something in the oven or on the stovetop and it was guaranteed to be delicious!
Or maybe walking into my other grandparents house in the dead of winter and backing up to the old steam radiator listening to its gentle hiss as coffee bubbled away in the old percolating pot while my grandmother coaxed me into a game of scrabble and grandpa would be whistling such sweet songs as to make any songbird jealous as he kneaded away on a batch of bread dough. Of early mornings on the porch swing coffee in hand while wisdom and advice was dispensed with equal measure. How I wish I took notes of those sessions!
Or maybe it is a memory of my childhood home, of fall which is my favorite time of year, and probably one of my strongest comforting aromas is that of tomato sauce cooking down on a chilly September day with the smell of woodsmoke in the air while apple pie was baking to perfection in the oven.
Yes, these are just some of the things that have shaped me and I hope to go into more detail about my family in future posts and I plan to introduce you into some of the wonderful food that they made or still make today.
But today I would like to share my recipe for rice pudding.
My grandmothers were as different as night and day but in my mind so perfect and such great influences on my life. They each made delicious rice pudding in completely different ways and my favorite was whichever one I was eating at the time!
One in the oven made with cinnamon and sometimes raisins and the other on the stovetop with nutmeg.
I will share each in future posts but today I am going to share my own recipe. One which I developed from rice pudding that my sister makes which is amazing in its own right. In my mind this pudding complements both of my grandmothers recipes, one in texture, and one in flavor.
Tim’s Rice Pudding
I place one cup of medium grain rice in a heavy bottomed pot.
I have always used River Rice brand but that seems to be increasingly hard to find.
To the rice I add three cups of water and allow it to simmer stirring occasionally until the water is almost completely absorbed.
While the rice is simmering place 3 eggs in a bowl and blend with two cups of sugar. Set this mixture aside.
I then add two 12 ounce cans of evaporated milk and 6 cups of whole milk.
Increase the heat and bring the mixture to a boil. Once you have achieved a boil
reduce the heat to around medium and cook for about 30 minutes stirring almost constantly to avoid scorching.
After 30 minutes the rice should be nice and tender. Add a small amount of the heated rice mixture to the eggs and sugar to temper them and avoid having scrambled eggs in your rice pudding. (yuck!)
Add the tempered egg mixture back into the rice. Bring the pudding back to a boil and cook for two minutes more.
Remove the rice from the stove and add 1 teaspoon of vanilla. Then you can add cinnamon or nutmeg to taste or just leave it with the vanilla flavoring.
I know some people who will add some pineapple at this stage.
Then comes the great debate in our family, to eat the pudding warm or let it chill down.
Personally, I prefer it cold but will always have some warm because I cannot wait.
It is easy to remember good times with both of my grandmothers whenever I have a bowl and I think that is a pretty good thing.
- 1 Cup Medium Grain Rice
- 3 Cups Water
- 2 Twelve Ounce Cans Evaporated Milk
- 6 Cups Whole Milk
- 3 Eggs
- 1-1/2 to 2 Cups of Sugar
- 1 Teaspoon Vanilla
- Cinnamon or Nutmeg to Taste (optional)
- Combine 1 cup of rice with 3 cups of water in a heavy bottomed pot and simmer until water is almost completely absorbed.
- While rice is simmering combine sugar with eggs and beat well. Set aside.
- Once water is absorbed add the milks.
- Bring to a boil stirring constantly.
- Reduce heat to medium low and cook for 30 minutes stirring constantly to avoid burning.
- Rice should be soft at this point and mixture somewhat thickened.
- Remove from heat and add 1 or 2 cups of rice mixture slowly to the eggs/sugar whisking quickly.
- Return the rice back to the stove and bring it back to a boil stirring constantly.
- Boil for two minutes.
- Remove from heat.
- Add 1 teaspoon of vanilla.
- If desired add cinnamon or nutmeg to taste. (I prefer cinnamon!)
- Refrigerate pudding. (it will thicken as it cools down)
- I always eat some warm but I like it best chilled.
Danielle hoeffner says
Tried and tested it’s delicious!!!
Natalie says
Waiting for your pie crust recipe & secret!
Laurie Sue says
Each memory that you listed took me instantly back to our childhood and the tears come so easily….very bittersweet…good job, brother!
Susan says
Wonderful memories. Almost makes me want to like rice pudding.