Prep 15 mins
Cook 15 mins
Grandma Gracie makes this all the time.
- 2 cups whole milk
- 1⁄2 cup long grain rice (Uncle Ben's)
- 1⁄2 cup raisins, plump (soaked in hot water for 5 minutes)
- 1⁄4 cup butter or 1⁄4 cup margarine
- 3 eggs, beaten
- 1⁄2 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla
- 1⁄2 teaspoon salt
- ground nutmeg
- ground cinnamon
- light cream or heavy milk
- In a heavy medium sized saucepan, bring 2 cups milk, uncooked rice, and raisins to a boil; reduce heat. Cover and cook over very low heat, about 15 minutes or until rice is tender. Remove from heat; stir in butter or margarine till melted.
- In a mixing bowl stir together the eggs, 2 cups milk, sugar, vanilla and salt. Gradually, stir in the rice mixture into egg mixture. Pour into a 10x6x2' pan or baking dish. Bake in a 325*- for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 15-20 minutes more or until knife in center comes out clean.
- Serve warm or chilled with cream.
This is the rice pudding my dad used to make for us when we were kids back in the '60's. I'm very happy that I found it because I haven't had this type of rice pudding SINCE! Most people make it creamy/runny and/or no cinnamon.
Thanks so much Seabreeze! There is a long story for me with this Betty recipe.....I won't bore you! However, this is the rice pudding recipe you want if you want the more solid/dense type of pudding rather than the wet/creamy stove top type. Even my hubby who says he doesn't eat rice in pudding LOVED it......but he added I should have had whipped cream on it [didn't make it yet!]. I would add that any long cooking rice will work, and it's really not necessary to soak the raisins. Plus, if you goof like I did 40 years ago and forget to stir the pudding after it's baked 30 minutes as directed, the end result will be a layered custard on the top/rice on the bottom style.....but it was super good that way as well! Thanks again!