I know that through the years I’ve probably asked this question many times; “Is there anything better than _______. Y’all just fill in the blank, with whatever is on our menu/recipe for the week.
Today I’m asking if there is anything better than a serving of warm and creamy delicious rice pudding. My goodness, it’s so comforting, just like a warm hug from a precious friend, like a warm towel straight from the dryer.
Each bite of creamy rice pudding just touches your taste buds and blooms comfort all around you.
As always I have a story. So, join me as I return to school, second grade to be exact; almost who knows how many years ago. I remember my second grade teacher and her love of the rice pudding that was served in the school lunchroom. Oh my goodness let’s break for a moment in my memory time. This teacher loved her rice pudding, I watched her as she poured a little milk from her milk carton into the already creamy pudding. She often spoke of her love for that pudding and to this day I think of her every time I make rice pudding. Memories are always pleasant, warm and inviting. Love to all my dearest friends.
God bless you all and enjoy!
Give unto the LORD the glory due unto his name: bring an offering, and come into his courts. O worship the LORD in the beauty of holiness: fear before him, all the earth. Say among the heathen that the LORD reigneth: the world also shall be established that it shall not be moved: he shall judge the people righteously. Let the heavens rejoice, and let the earth be glad; let the sea roar, and the fulness thereof. Let the field be joyful, and all that is therein: then shall all the trees of the wood rejoice Before the LORD: for he cometh, for he cometh to judge the earth: he shall judge the world with righteousness, and the people with his truth. – Psalm 96:8-13
Creamy Rice Pudding
1-1/2 cups boiling water
3/4 cup uncooked long grain rice
2 cups milk (this will be used in divided amounts)
1 egg
1/3 cup sugar
1/2 teaspoon salt
1/2 cup raisins (optional)
1 tablespoon butter
1 teaspoon vanilla
Sprinkle of nutmeg (optional)
In a medium size saucepan, boil water, add in rice stirring well, cover and reduce heat to low and as this cooks, stir often cook for about 20 minutes.
When rice is tender, stir in 1-1/2 cups of milk, sugar, and salt.
Cook over medium heat until thickened and creamy; this may take about another 18 to 20 minutes. In remaining milk add beaten egg and stir milk and egg mixture into cooked rice; and (optional Raisins) return to low heat for about 5 to 8 minutes to allow egg to get thoroughly heated and cooked.
Remove pan from heat and blend in butter and vanilla. Served warm or cold, it’s delicious.