This is such a simple recipe to make and very inexpensive! It is an old family recipe, handed down from my Swedish grandma–aren’t those handed-down recipes some of the best? It takes about an hour to bake, so goes well with meatloaf or oven fried chicken which need the oven for the same amount of time.
Do you have a young daughter who is dying to get into the kitchen and try her hand? This is a good recipe for her to make.
(Hint: Whoever makes it, put the pan of water, not too full, into the oven first and then set the casserole into the water.)
A traditional Midwestern comfort food, Grandma’s Rice Pudding fits in well at summer family gatherings in the backyard or on the deck, at picnics in the park, or on your supper table all year long. Try it and let me know what you think! I hope you’ll enjoy it and that it will become a family recipe to hand down to your children and grandchildren!
Grandma’s Rice Pudding
Yield: 6 servings
4 Tbsp rice
4 eggs, beaten
1/4 tsp salt
1/2 cup sugar
Dash of nutmeg
2 cups milk
1 tsp vanilla
1 cup raisins (optional)
- Cook the rice in 2 cups of gently boiling water for 12 minutes (as you would for cooking pasta).
- Rinse and mix the rice with the other ingredients, except the cinnamon.
- Place in a greased casserole (a round 2-qt dish will work). Place a cake pan in the oven on the bottom rack. Carefully pour water from a pitcher into the bottom of the pan. (This keeps it from burning.) Place the casserole into the pan of water.
- Bake at 350 degrees F. for approximately one hour, stirring occasionally.
- Sprinkle cinnamon over the top.