I don't know if I've ever shared that I have a deep love for pudding. Not the kind that comes from a box on the Jello aisle and certainly not that goop that's in a cup and requires no refrigeration. *shudder* I'm talking about the real deal. cooked milk and eggs, kind of pudding. That's the kind of pudding that I adore. When I was about five I ate almost an entire bowl that my mom had made for our family of (at that point) five. In my defense, she did say there was pudding in the kitchen and I could have some if I wanted some. As it turned out, I wanted more than she had planned on me eating. Oops. Sorry to the rest of the family...That's one of my earliest pudding eating memories, and me love for it has carried over to adulthood.
My mom is a very skilled pudding maker. She makes all kinds and all are wonderful. She's been know to turn skeptical sons-in-laws into pudding converts. One of my favorites is her rice pudding. I've had many versions of rice pudding but my mom's is still the best one I've ever eaten. It's super easy but does cook for a long time. Trust me it's completely worth the hour and a half cook time. If you think you don't like rice pudding, give this one a try and I'll bet you'll be a convert too.
Serves about 6 (or one really hungry pudding lover!)
1/4 cup of rice
1/2 cup sugar
4 cups whole milk
1/2 cup raisins (optional)
pinch freshly grated nutmeg
1/4 teaspoon cinnamon (optional)
Preheat oven to 350 degrees. Mix all ingredients together in an 2 quart oven safe bowl or pot. Place into the oven and bake for 1 1/2 hours. Stir the pudding after the first 25 minutes, then stir 2-3 more times until the rice is tender and the pudding has a thick, creamy consistency. If you want the skin over the top, do not stir during the last 20 minutes of baking. Allow the pudding to cool. Then refrigerate until cold through.
*I don't like raisins cooked into pudding. For me they plump up too much in the pudding and...yick, not for me. If you like them, then by all means put them in! You can eat the pudding warm, but I think it gets even better if it has a chance to chill down.