Monday, December 17, 2007

"On days when warmth is the most important need of the human heart, the kitchen is the place you can find it." *



Rice pudding is, to my mind, utter comfort food. I love it, and I love it so much that I make it even though no one else in my family will touch the stuff. More for me, is what I say! But it has to be my mom's rice pudding - the gelatinous crap from the deli case is NOT real rice pudding. It has to be my mom's eggy, custardy, nutmeggy, warm, comforting bowl of pure nostalgia. Yum.

My mom's rice pudding

3/4 cup uncooked rice
3 cups boiling water
2 TBSP butter
1/2 tsp salt
3 cups milk, scalded
1/2 cup raisins
3 eggs
1/2 cup sugar
1/2 tsp vanilla
Nutmeg

Bring water to a boil in large saucepan, then add rice, butter, and salt. Cover and simmer over low heat for 15 minutes.
Add scalded milk and raisins, simmer over low heat another 15 minutes.
Beat eggs up with sugar and vanilla.
Scoop some of the hot milk mixture into the eggs and mix together, then slowly add the egg mixture to the hot milk and rice, stirring constantly. Cook over medium heat, stirring constantly, for 5 to 7 minutes, until the mixture thickens.
Pour into serving bowl and sprinkle generously with nutmeg.


This is delicious warm, but I often eat big bowls of it, cold, for breakfast.

Because, you know, it's GOOD for you - all that milk and eggs and rice.
Or at least no worse for you than peanut butter toast or bowls of Puffins.
At least that's what I tell myself (also what I tell myself before eating leftover pumpkin pie for breakfast...)

***********************

* EB White

5 comments:

Caro said...

My family doesn't like rice pudding either. I'll come eat it with you anytime.

tut-tut said...

Oh, my; we love rice pudding around here. I'm giving L your recipe, as she is the go-to for that . . .

paula said...

We love rice pudding over here too. I will give your recipe a whirl...

Liz said...

Sounds delish. Do you use freshly-ground nutmeg? If not, you MUST try it. It will rock your world, Babel.

Suse said...

I make rice pud regularly and eat virtually all of it myself. Yours is a posh recipe. Mine is just 90grams of rice (uncooked), 1 litre of milk, a scatter of sugar, a handful of sultanas and a grate of nutmeg. Into a low oven for 2 and a half hours. Eat with cream and jam.

Repeat cold the next morning for breakfast. Come out here for a couple of weeks and we'll eat rice pudding together honey.