Wednesday, January 29, 2014

A taste of my history

This bowl is full of nostalgia for me. My Papa (grandpa), who died when I was 13, used to make this rice pudding. It was his specialty. His mother, my great-grandma Pearl, made it before him. It's a little old-fashioned, but we think it tastes great, and it's creamy goodness is imprinted on the memories of generations of Griffins.

Papa made it in a huge stainless steel salad bowl. It was probably the only thing big enough to hold all the milk. In keeping with tradition, I do the same thing. If you have a baking dish large enough to hold the mixture, feel free to try that instead.


3 eggs
1 1/2 c. sugar
8 c. whole milk
1 c. uncooked long-grain rice
2 tsp. vanilla
1/2 tsp. lemon extract
1/4 tsp. salt
1 tsp. cinnamon

Preheat oven to 350 degrees. In a large oven-safe bowl, combine all ingredients thoroughly, except cinnamon. Sprinkle cinnamon generously over top. Bake, uncovered, for 2 1/2 hours. Stir once or twice partway through. Pudding is done when rice is tender and milk is mostly absorbed. It will look like there's still a layer of milk on top, but when you stir it, everything comes together in a creamy way. It will thicken a little more as it rests. If you accidentally overcook it, and it's pasty and thick, just add milk. Serve warm. Makes 8 servings.

*NOTE: I have made this with short-grain pearl rice, which chefs will tell you is the preferred rice for making pudding. I made it in a deep 9x13 pan, and it took 2 hours to cook. The results were excellent.


The Wood Family said...

My stock pot holds all the milk! Yum yum

Ju Ju said...

Thanks for this Marie! I never knew my grandma made rice pudding like this. I must try it! My mom forwarded this blog to me today. I feel so badly that I couldn't go up the shower. I would have loved to see you. I am planning on the reception though and I hope to run into you there. If you ever come visit your brother, I am five minutes away and would love to see you or go with you anytime.