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.

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.
I love my aunt’s new Samsung gas cook top.  I keep telling myself; one of these days.


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


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.


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



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



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.


Homemade Salted Caramel Whiskey

You read that right!  The whiskey is not homemade, but the caramel and the love that went into it sure is.

While on a trip this September to Nashville, I picked up a single bottle of Ole Smoky Whiskey Salted Caramel.  The bottle didn’t last more than two weekends and living in Ontario,  I have no choice but to come up with the next best thing.   My own!

The Mrs. and I Googled a few ideas and they all used store bought caramel with cream and use a double boiler, freeze overnight to remove the milk solids but I had a different idea in mind, simple sugar and salt.  We couldn’t really decide on what one to try, so we made both.

The start of the store bought butterscotch caramel whiskey mix.

Store Bought Salted Caramel Whiskey 

  • 375 ml Jack Daniels or your choice of whiskey
  • 200 ml good quality caramel, we used President’s Choice Butterscotch Caramel
  • 1 tsp kosher salt
  1. In a double boiler, add the 200ml of caramel and heat till liquid.
  2. Take caramel off heat and add salt, whisk.
  3. Add 375 ml Jack Daniels and whisk to combine.
  4. Toss in the freezer overnight or until milk solids freeze.
  5. Skim off milk solids from the top of whiskey mixture.
  6. Pour into a mason jar or any glass bottle.
  7. Enjoy straight or over ice.
Repurposed a 375ml bottle of Kraken to measure out the Jack Daniel’s.

Homemade Salted Caramel Whiskey

Kosher salt, sugar and 1/2 a 750ml bottle Jack Daniel’s.
  • 375 ml Jack Daniels or your choice of whiskey.
  • 1 cup sugar
  • 1 tbsp corn syrup
  • 1 tsp kosher salt
  • 1/4 cup water
  1. Prepare an ice bath for the cooking pot you are using.
  2. Pour whiskey into a heatproof bowl.
  3. Add sugar, corn syrup, water to a heavy bottom cooking pot.
  4. Turn burner to medium-high and bring the mixture to a boil.
  5. Swirl the pot on the stove once it begins to turn amber and the water is evaporated.
  6. Keep cooking the sugar mixture, until a deep golden brown.  This is a tricky step, I’ve burnt a few, I’ve undercooked a few, it just takes time and patience to get it right.

    Caramel just starting to turn amber, keep a good eye on it.
  7. Remove from the heat and place in an ice bath, to stop the sugar from cooking and then add the salt.
  8. Once the caramel is cooled, pour into the whiskey and whisk to dissolve any sugar bits.
The whiskey and the caramel become one.
Final Results
We had 4 taste testers, as we made this at a dinner with friends.   All of us preferred the homemade caramel version compared to the store caramel.  The whiskey was clear and not cloudy due to the milk in the store bought version.
The two versions of our homemade caramel whiskey, store caramel on the left and homemade caramelized sugar on the right.
We all found the 1 cup of sugar to 375 ml whiskey made it a little thick like syrup but it had a better mouth feel than the store version.  I would suggest you play with the caramel to whiskey ratio to your individual taste.  My next batch, YES there will be next batch will be 1/2 cup sugar to 375 ml Jack Daniels, or because it won’t last long one cup of sugar to 750 ml bottle of Jack.
As soon as I get the sugar to whiskey ratio figured out, the plan is to try different types of whiskey,  like Irish or even some excellent Candian Rye Whiskey.  Of course, as these happen they will be posted with the instructions and the taste test results.
If you try this and use a different whiskey, or a ratio of sugar, homemade caramel, store bought caramel, please let me know and I’d be happy to try and make a batch to share around the campfire this summer!
The Winner