We had rice for dinner last night and I’ve been craving rice pudding lately. NO, I am NOT pregnant. I am looking forward to the time when we have grandchildren. Yikes! I feel so old when I say that, and I DON’T want it to happen anytime soon. Back in Rhode Island whenever I’d go to a Walt’s Roast Beef (they are SO much better than Arby’s, I think!), I’d buy their rice pudding for dessert. Mmm, mmm, good! Now I’m homesick.
I was really looking forward to this, and the recipe couldn’t have been any easier! I was psyched because I’d start it in the morning, it would bake while I cleaned the house, and this would be the one night that I could relax because I would type the blog up in the afternoon before making dinner. But,
The best laid plans of mice and men often go awry.
|How does it go, don’t cry over spilled milk?
Yes, another mishap in the kitchen. I turned from the refrigerator after putting the milk away and put my hand into the measuring cup (I don’t know, I guess with old age depth perception goes, too) which spilled it all over me, the cookbook, counter and floor. I was extremely grateful that I had decided to halve the recipe since I knew I’d probably be the only one eating it. If I hadn’t, instead of spilling only ¼ of a cup, it could’ve been 2.
4 cups milk
½ teaspoon salt
1/3 cup sugar or to taste
½ teaspoon nutmeg (optional) I can’t imagine my rice pudding without it and used freshly grated.
3 tablespoons rice
Yes, only 3 tablespoons. Marion says, “The little bit of rice to a quart of milk is correct. Don’t use instant or converted rice.”
Preheat the oven to 300ºF. Put all the ingredients in a buttered baking dish and stir to blend. If you don’t like your rice pudding too sweet, start with only ¼ cup sugar, then taste. Bake for 3½ hours, stirring three times during the first hour of baking so the rice doesn’t settle.
|In the oven