Mom’s Rice Pudding
I remember Mom’s rice pudding from back when I was a little kid–this is comfort food at its classic best. Simple to make, its best when you don’t over-think the ingredients. Mom had a hard time remembering exact measurements (don’t the best cooks have this problem? I can hear them now, those wonderful farm wives…’oh, I just put in a little of this, and a little of that. I don’t really remember…’ Ack!!! Not much help for those of us just starting out, hmmm?) Just go with the flow, do what feels and looks right, and you’ll have a worthy concoction.
1 c. cooked rice
1 c. sugar
¼ stick butter, melted—half in pudding, half in pan
Nutmeg generously sprinkled in
Couple drops lemon extract
Milk until real soupy—approx.3/4 cup
Raisins are optional–my family doesn’t care for them. If yours likes them–around 1/2 cup will do.
Mix everything together and bake at 400 degrees until top is brown
Do not over cook! Remember that eggs continue cooking after they are removed from the heat source. Remove from the oven when the custard is a little jiggly.