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There were four favorite
foods served during my visits to Aunt Mae’s. I loved her
pickled green beans, and her Peach Upside-down cake, made with
fresh peaches from a nearby farm was a treat for all. We could
always count on a couple of root beer floats during our stay.
My real favorite though was her Rice Pudding. It came out with
a nice crust on top and if we were lucky we got a bit of the
crust from the side. I tried many recipes before I found one
that came close to hers. Here it is. It’s pretty simple.
Recommendation is for short
grain rice, but I’ve almost always used long grain because I’ve
had it on hand.
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1/3 Cup Uncooked short grain
rice
1 Qt. Milk (I use 1% these
days)
½ cup sugar (I go a little
short)
1/8 tsp nutmeg or 1 tsp
vanilla (I frequently use both)
2-3 tbsp butter or margarine
2/3 cup raisins (optional)
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Preheat oven to 300o
F. Sprinkle rice evenly over the bottom of a 1 ½ QT casserole.
Mix milk and sugar, pour over rice, sprinkle with nutmeg, and
dot with butter. If using vanilla, mix it with milk prior to
pouring. Dot with butter. Bake, uncovered, 2 ½ hours, stirring
every 15 minutes for the first 1 ½ hours, until lightly
browned. Can be topped with cream or whipped cream, but it
doesn’t really need it. |
