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.

 

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Got Sticky Buns?

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One of the things I remember as a treat growing up was the days Mom decided to make fresh bread. When she was making fresh bread, we always knew at the end there was going to be a tray or two of sticky buns!  Going through my Facebook photos this came up as a memory 6 years ago today.

I can’t give you the recipe for these buns because even if I did they would never turn out like my Moms.  If you are looking to try your own she just uses a basic bread recipe, some butter, brown sugar and cherries on the bottom.

She’s tried to teach me, she’s lead me the whole way, but they are never the same. My wife has recently started baking them again and for the sake of spending a few nights on the couch, I will say they are tied.  Either way; they are gone in minutes out of the oven!

The picture was taken with my Canon 7D and 24-70 2.8 L lens and is a reminder of how most people that love to cook have that creative photography side as well.  I have since sold the 7D and most of the lenses.  I switched out to a Sony A6000 when I was traveling because it was a lighter setup with similar quality.  Unfortunately, it has been on the shelf for a while gathering dust.  However; this is a reminder for me to charge the batteries and dust off the lens and snap away.

Do you have a go-to cinnamon sticky bun recipe?  Let me know!