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| 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 a 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 my Great Grandma’s recipes. I do cherish them.
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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 the 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
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| 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.
Watch my VIDEO to see how easy it is to make my Grandma’s Rice Pudding!
Grandma's Rice Pudding
Easy and delicious comforting rice pudding the way my Grandma made it! Great use of that leftover rice!
Ingredients
- 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 1/2 cups cooked rice
- 1/2 teaspoon nutmeg for top
- 1/2 cup raisin- Optional- see Note ( I didn't add raisins- but you may!)
Instructions
- Preheat oven to 350 F.
- Beat eggs.
- Add sugar, salt, and vanilla to the eggs, and beat.
- Scald milk on medium heat for about 4-5 minutes until you can see heat rising. Add butter to milk and melt.
- Add scalded milk and butter to beaten egg mixture.
- Add cooked rice- mix. Note- If adding raisins, wash raisins before adding to egg mixture
- Sprinkle nutmeg on top.
- Set casserole in a pan of hot water.
- Bake for 45- 60 minutes or until pudding has set.
Adapted from Grandma Billie’s recipes
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It is a secret delight but how do you stop eating this pudding? It is too good.
Thanks RKM !!
Why do you have to "scald" the milk, and how do you scald milk? Boil it?
Why does the milk need to be scalded and what is scalded milk? Boiled? Thanks… it looks delicious!
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.Nettie
Why do you have to wash the rasins?
Good question Susan! I wish my Grandma were still alive and I would ask her. She always washed raisins before adding them to the rice mixture. Probably something her Mother showed her. I prefer rice pudding without raisins so I omit them. Wish I could answer your question.
Nettie
I think when you wash the raisins it softens them, probably why……..
My readers have answered saying they do it with every recipe that calls for raisins, you get a plumper raisin.
What a great use for leftover Chinese takeout rice! I love finding treasured family recipes and your Grandma’s Rice Pudding looks wonderful!
Thank you Linda, it is so special to me! Nettie
Hello jlm,
It is a creamy custard consistency, maybe you might have left in too long? It shouldn’t be dry or firm.
Nettie
I love rice dishes and this looks great.. thank you..
I am curious… what is the reason for washing the raisins? I’ve never heard of washing raisins for a cake, or a bread or cookie recipe. Is there something different here?
My readers have answered saying they do it with every recipe that calls for raisins, you get a plumper raisin.
This rice pudding looks delicious! Thanks so much for sharing with us at Full Plate Thursday and sure hope you have a great week!
Miz Helen
I used leftover rice from dinner, it turned out delicious. Rinsing raisins is a good tip, took 45 mins to bake. I’ll definitely make it for Thanksgiving OR whenever we have leftover rice .
Nettie, it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
Thanks so much for sharing your awesome post with us at Full Plate Thursday,442 and come back soon!
Miz Helen
Hi Nettie,
Thank you so much for such a lovely & simple recipe. In Australia 1 cup equals 250mls, I believe in the US 1 cup equals 240ml, but I don’t think the extra 10mls of milk will make too much difference. I knew exactly what you meant by “scalded” as my mother & mother in law both drummed into me how “important” it was to always scald milk when making custard, & also the fact to pour it VERY SLOWLY so that it didn’t “cook” the eggs.