I remember my mother making this rice pudding recipe a very long time ago when I was very young. It is good
either hot, warm or cold and I love the way the raisins cook up sweet and plump. There are only five ingredients
which are easy to find and are inexpensive.
I use white rice for a traditional look and taste to this
dish. Sometimes I use Thai jasmine rice which tastes good,
too. I bet that if you try this with basmati rice that this dish
will have a nuttier taste and make this a more international
dish. I will try that next time.
2 cups cooked rice, cooled, measured after the cooking
1/2 cup sugar
2 cups whole milk (I prefer whole milk instead of 1%, 2%, lite or skim for this recipe)
1/2 teaspoon vanilla
1/4 cup raisins
A lot of recipes that you can find on the Internet for rice pudding include egg and cinnamon. You may add these
if you like to see what a difference they make. I find that the eggs make the pudding taste more like custard and give
the dish a yellow color. I prefer my mother’s recipe without the eggs. Maybe someone will try adding just egg whites
to see if that makes a better dish.
Variant, add to the above:
2 eggs, beaten
1/2 teaspoon powdered cinnamon
Place all the ingredients in a bowl and stir to mix. Try to break up any big clumps of cooked rice that have clung
together while it was cooling down. Pour everything into an ungreased baking dish or pan. I use a round Pyrex dish
and I can serve it right from that dish. Bake about 25-35 minutes in a 350 degree oven. Cool and serve. I like it
when it is still a little warm from the oven but I also like it after it cools for a day in the refrigerator.
The version without the eggs will form a partially brown skin on top of the dish. That’s ok; you can eat it or
discard it. You will have to experiment with the cooking times since your oven may be hotter or cooler than mine. If
you cook it too long the finished dish will be too dry and hard like a brick. If you undercook, it will be too runny. Good