WHEN YOU HAVE TOO MUCH RICE ON YOUR HANDS, MAKE RICE PUDDING!
It’s such a simple dessert that tastes great and utilizes leftovers. My own grandma used to tell us, “Waste not, want not.” She still carried that Great Depression mentality with her long into the 1980s. But now that I’m an adult, I have a deeper appreciation for this kind of thinking. Who knew that rice could be this delicious? So to make this happen, you’ll put rice and raisins in your greased casserole dish. If you hate raisins as one of my kids does, you can omit them. I put them in there and pick them out of her serving. Diva. You’ll whisk together the eggs, milk, sugar and nutmeg and then you’ll pour it over the rice and raisins. Then it bakes for the better part of an hour. If this is your first time making rice pudding, you’ll want to check it on the early end – about 45 minutes – by putting a knife into the center of it, like you do for brownies. If it comes out clean, it’s good to go.
Allow it to cool. You can also, as the original poster suggests, pour milk over each serving if you choose. I gave that a try and let me tell you I don’t have enough thumbs to rank it more than 2 thumbs up. But if I did, I’d give it more than 2 thumbs. Go for it!
I found this sensational recipe on the Taste of Home website. Click the link below to see the site and get the full recipe for Grandma’s Rice Pudding.
CLICK HERE FOR RECIPE
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