My Mom’s rice pudding is used quite often to torment other family members on Facebook. When she makes it, there is always one family member that is miles away and the post reminds them what they are missing.
We had a good portion of my family up here for Ducks Unlimited dinner on Saturday and Sunday was time to have family dinner at my aunt’s house. After some convincing, it was decided the rice pudding should be the dessert. Plus, I needed a blog post and no one had her recipe so we did our best to write it down as she went along.
The Stuff You Need
- 3 cups long grain rice
- 2 cups raisins
- 2 cans of Carnation condensed milk, not sweet milk.
- 3/4 cup sugar
- 1-2 tsp vanilla
- 3 tbsp butter
- pinch nutmeg
- pinch salt
- cinnamon and nutmeg optional for serving
The Stuff You Do
Granny Canuck eyeballs everything and works this recipe by feel, look and taste so this is just a rough guide of her magical rice pudding.
- Put the raisins in warm water to rehydrate them a little.
- Put a large pot of water on to boil and add the rice.
- Reduce heat to medium-high and cook for 8-10 minutes. Then drain and rinse rice with cold water. Don’t worry that the rice is not cooked, we are just removing the starch.
- Add 4 cups of water in a pot and add the rinsed rice.
- Bring to a boil over medium-high heat and reduce till the rice is just cooked, don’t worry there will still be a lot of moisture, this is the pudding part.
- Add 1 can of Carnation milk and sugar. Cook stirring frequently as not to scorch the bottom for 5 minutes adding more milk if necessary to get a creamy texture.
- Remove pot from heat add, salt, nutmeg, butter, vanilla, drained raisins, and stir to combine and melt butter.
- Serve warm with a sprinkle of nutmeg or cinnamon. You can also add a splash more of Carnation milk like I do.
Hope you enjoy making this; as much as we had fun making this blog post and sharing.