easy old fashioned rice pudding

In the kitchen the memory of my nana fills the air. I wish she was still here and we could put on a little Sinatra and cook and bake the days away.

This Rice Pudding is so easy and… delicious. It’s old timey approach is simple and easy on the wallet. The slight downside* is that the cooking time require some patience as you must be near the oven for the first hour to stir every 20 minutes.

*It being a downside is debatable. I love nothing more than to be warm and cozy in the house during the cooler winter months.

MUSIC Astral Weeks, Van Morrison

SUPPLIES YOU WILL NEED
8”x8” pan for ingredients
9”x12” pan or larger as ‘bath pan’
Wooden Spoon

1. Preheat oven to 300˚

2. Grease an 8”x8” pan with butter

3. Let 1/2 cup raisins soak in boiling water for 5-10 minutes. Drain and set aside.
Doing this allows the raisins to become plump. Great little trick for anytime you use raisins.

INGREDIENTS
1/3 c. rice (Long grain preferred and the cheaper the better)
1/3 c. sugar
3 cups milk
1/2 to 1 tsp. vanilla extract
1/2 raisins

Place all 5 ingredients into the greased 8”x8” pan. And stir gently.

Place the 8”x8” pan into a larger pan and fill the lager pan with water approx. half way up. You are creating a bath for the ingredient pan.

Place in oven and cook for 2-3 hours.

During the first hour it is important to stir every 20 minutes to ensure that the rice isn’t sticking. After the first hour (stirring 3 times) you leave it to cook.

I find 2.5 hours is enough cooking time with my oven.

It will form a slight ‘skin’ that will become golden brown. 

You can serve this warm or cold. Pouring some cream and a dash of cinnamon are the most traditional toppers.

It is to be enjoyed under a warm blanket with dachshunds on either side.