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Wednesday, September 14, 2011

Grandma's Rice Pudding

Grandma's Rice Pudding

Ever wonder what to do with that extra box of rice that you get with  Chinese Take - Out? Well, I've got the solution for you! Make Grandma's Rice Pudding!

When I first got married, my Mother made a wonderful recipe book for me with all of my favorite family recipes and more. Lots that she hand wrote- like this one, that is love. I have Mom's recipes,Grandma's recipes and Great Grandma's recipes. I do cherish them.

A good cook always puts all of the ingredients out- that way you are less likely to forget to add something. A French chef will say, " Mise en place". All the ingredients are ready. Also get your bowls and pots and casserole dishes out too!

This is one of my wonderful recipe books that my Mom has made for me.

                                                              Beat eggs, add sugar.

Whip it good. Crack that whip---okay I can't help it, It just comes after, "Whip it good"!

                                                                         Add Vanilla.

                                                                             Add salt.

                                                              Scald milk, add butter

Scald, scald, scald, believe me you will be happy when you scald.

                                                 Add milk and butter to egg mixture.

Add that container of rice. Mush it around until all the rice is coated and covered with egg mixture.

                      Grease your casserole dish, I use a small dish. Note to self- get a manicure.

                                                  Pour in the pudding, sprinkle nutmeg.

Place casserole dish in a larger casserole dish, filled with hot water, 1/2 full. Pull your oven rack out halfway before you place this heavy double dish in the oven.

  • 2 eggs
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon vanilla
  • 1 1/2 cup milk scalded
  • 3 Tablespoons butter
  • 1/2 cup cooked rice
  • 1/2 teaspoon nutmeg for top
  • 1/2 cup raisin- Optional- see Note ( I didn't add raisins- but you may!)

  1. Preheat oven to 350 F.
  2.  Beat eggs.
  3. Add sugar, salt and vanilla to eggs, beat.
  4. Scald milk on medium heat for about 4-5 minutes until you can see heat rising. Add butter to milk and melt.
  5. Add scalded milk and butter to beaten egg mixture.
  6. Add cooked rice- mix. Note- If adding raisins, wash before adding to egg mixture
  7. Sprinkle nutmeg on top.
  8. Set casserole in a pan of hot water.
  9. Bake for 45- 60 minutes or until pudding has set.
Adapted from Grandma Billie's recipes

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R.Kirk Moore artist said...

It is a secret delight but how do you stop eating this pudding? It is too good.

Moore or Less Cooking said...

Thanks RKM !!

Anonymous said...

Why do you have to "scald" the milk, and how do you scald milk? Boil it?

Anonymous said...

Why does the milk need to be scalded and what is scalded milk? Boiled? Thanks... it looks delicious!

Moore or Less Cooking said...

Dear Victoria, Want to know how to scald milk? Occasionally, especially if you like trying out old-fashioned recipes, you may come across "scalded milk" in the list of ingredients. This isn't an item that can be purchased already prepared, like evaporated milk; it's made with a fairly simple process of heating the milk just to the edge of boiling.

Scalding milk is not necessary for health reasons as it was in the olden days, when it was done primarily to destroy bacteria. Today's modern pasteurization takes care of that. Scalded milk can make a slight difference in the texture of baked items and custards, though--if you haven't quite been able to copy one of grandma's recipes on the nose, scalded milk could be what's missing.

What you need:

saucepan or double boiler
milk (preferably whole, though you can use a lighter milk like 2%)
candy & fry thermometer (optional)

What to do:

Heat the milk to 180 degrees. At this temperature, the milk should just begin to come to a light froth: you will see around the edges of the pan, where tiny bubbles will form. This point can be determined visually or with a thermometer and can be done in a double boiler or, if you pay close attention, over direct heat. You can also scald milk in a glass bowl in your newfangled microwave oven, checking it every 15-20 seconds.
To prevent scorching, be sure to stir the milk as it heats.

Do you need to add this antiquated step if an old recipe calls for scalded milk? Not really. If you have a thing for doing things authentically, though, it's a good technique to know.