Mom's Rice Pudding (#1376)
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- 2 cups Cooked Rice (1 bag of Uncle Bens' Rice- cooked)
- 2 cups Sugar
- 2 Evaporated Milk 2 can, up to 3 cans
- 2 large Eggs
- 1 2% Milk (added for desired consistency (make sure it is 2% or Vitamin D)
- 2 tsp Vanilla Extract
- 1 tsp Lemon Extract
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 cup Seedless Raisins
- While rice is cooking, in a large bowl mix sugar, canned milk and eggs.
- Add cinnamon and nutmeg and stir well. (this can all be done with a wire whisk or a hand mixer)
- Add raisins and let set until rice is ready.
- Preheat oven to 325° f (160° c).
- When rice is done, add rice, regular milk, vanilla and lemon extract - stir well.
- You are then ready to put it into the oven.
- Bake uncovered for 45 minutes.
- Mom's notes:
- I use 3 cans of milk in mine. The more canned milk, the richer the body of the rice pudding is. (also more calories) using 2 is just fine.
- I also use 1 1/4 teaspoon of cinnamon and 3/4 teaspoon of nutmeg. I just like more spices. Especially nutmeg. However, you can over due on the spices. These measurements are about right.
- If you don't like as many raisins and you just want a light sprinkling throughout, cut your raisins to 1/4 cup.
- When adding regular milk, this is done to adjust the liquid ratio to the rice. I estimate at least a cup to 2 cups of milk are added. More if you like more juice, less if you like more of a ricey, creamy mixture. However, if you don't enough liquid, you can get a scorchy, very brown effect. Nasty!
- When i bake mine, i set the timer for 25 minutes. At this point, i very lightly stir the bottom of the pudding. Just enough to move the rice from the bottom and keep it from scorching. Then i bake it for another 25 minutes. It should have a very light crust with a very slight golden top to it.
- The last one i baked, i tried baking it in a pan(pot) instead of the glass bowl. After i cooled it, i transferred it carefully to a bowl. Then refrigerated it. This worked out well. It didn't scorch at all. The only difference is it broke up the thin crust the spices make on the top. But i didn't mind this. If you want to keep the look and the thin crust appearance, then cook it in a large bowl, either glass or stainless steel.
- This recipe is my great grandmother thorn's recipe. (gg's mother) so that would make it your great great grandmother.