Mom’s Rice Pudding

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.

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Found this photo on Granny Canuck’s Facebook from last year.

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.

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The ingredients we start with, don’t use converted or instant rice.  Only long grain and good quality preferred but this is all that Northern in Moosonee had.
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I love my aunt’s new Samsung gas cook top.  I keep telling myself; one of these days.

 

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Hey Mom, LOOK!

 

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

 

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After the first boil and just added the can of Carnation milk.

 

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.

  1. Put the raisins in warm water to rehydrate them a little.
  2. Put a large pot of water on to boil and add the rice.
  3. 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.
  4. Add 4 cups of water in a pot and add the rinsed rice.
  5. 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.
  6. 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.
  7. Remove pot from heat add, salt, nutmeg, butter, vanilla, drained raisins, and stir to combine and melt butter.
  8. Serve warm with a sprinkle of nutmeg or cinnamon.  You can also add a splash more of Carnation milk like I do.

 

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Here are the notes from our day and as you can see on the bottom, there is still family bantering between Tasha and Harvey!

 

 

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Adding the raisins at the very end and getting ready to taste!

 

 

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The final product of warm and creamy rice pudding!

Hope you enjoy making this; as much as we had fun making this blog post and sharing.

 

Tasting Love – Cherry Compote & Ice Cream

 

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Cherry Compote & Ice Cream

 

One of the things I believe is, you can taste the love people put into their food.  If you don’t believe it, have Mom cook you a meal and if Mom isn’t around, find someone who is passionate about food and watch them cook and then taste their food.  Now find someone who hates being in the kitchen or looks at cooking as a chore and let me know which meal you prefer.  I am sure there is a portion of it is knowledge and time in the kitchen, but an ingredient you can’t buy is love or passion.

Prime example.  Take sliced beef, toss it in a pot with mushrooms and onions and soya sauce and make a pot of rice.  Sure sounds like a boring weeknight meal that anyone can put together.  Now, toss your Mom into the mix and you have this delicious dinner that is hearty and warming, seasoned perfectly, extra tender beef and even the Minute Rice is divine.  I’ve tried and for some reason, this can not be reproduced in my kitchen with my hands.  We have the same pots, buy the beef at the same place, use the same soy sauce and even the same blue box of Minute Rice.  The only factor is, Mom.

See where I’m going here?

Today is Valentine’s day and posted above is one of the treats I made for Granny Canuck and Mrs. Canuck around the campfire one summer, long before I started this blog.  After a long day in the sun and wanting some ice cream, the desire came just as the sun was setting at the taste of BBQ steak was starting to leave our taste buds.  We needed something sweet and needed it quick.

I ran into the camper eager to find something that involved ice cream and came across the in-season cherries we bought fresh the day before at the local market.  Looked on the counter and saw a bag of granola and within seconds I had it.  Sweet, cold, hot, creamy, crunchy all in one and knew it was going to be a hit.

Here is a quick rundown of what I did and to be honest what I would do again if I were to make it, as I didn’t write it down and going by my very limited memory.

Stuff You Need

  • cherries, a good bag full
  • 1-2oz orange liqueur, optional orange juice
  • sugar to taste, optional stevia sweetener.
  • good premium ice cream
  • granola, we get unsweetened stuff usually from the local bulk store or Kashi.

Stuff You Do

  1. Pit cherries and place in a pot with sugar and liqueuer or orange juice and place over medium heat or in our case, warm coals on an open fire.  If you are using stevia or artificial sweetener, leave it out until step 2.
  2. Cook cherries until they break down until it’s thick and syrupy.  If you are using stevia or artificial sweetener, you can add it now.
  3. Let mixture cool a little as not to instantly melt the ice cream.
  4. Assembly, ice cream, cherry compote, granola and garnish with a fresh cherry.
  5. Last but not least, enjoy!

 

A special tribute to my Valentines of a picture I did many years ago on our anniversary and today and each and every day it remains true.

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