Easy Rice Pudding Recipe from my Great, Great, Great Grandma Mace!

This easy rice pudding recipe has been in the family for 6 generations! That says a lot right there.

I've tasted many different rice puddings: homemade, from restaurants, etc. But I'm usually disappointed. Nothing seems to match up to the recipe that I grew up with. Some people try to pass off rice with milk, sugar, and cinnamon as "rice pudding". Others have boiled recipes and some have baked recipes. This one is none of those.

The secret is a combination and mixture of the recipes. We boil the rice with a lot of water (a 1 to 6 ratio!). This allows the rice to soak up more liquid and expand to a larger size, which helps produce just the right texture. Then when the water is just about boiled out, we will add a simple combination of milk (or cream) and spices. We finish by baking it. Results: a perfect rice pudding.

So the secret is to boil then bake. Don't worry, it takes a little bit of time, but it is very simple!

Rice Pudding

Ingredients:

1 cup rice
6 cups water
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1 cup sugar
1 (12 oz.) can evaporated milk or 1 1/2 cup cream

Directions:

Bring the rice and water to a boil, uncovered, in a large oven proof pan. Stir occasionally to keep rice from sticking to the bottom. Boil gently until the water is almost gone, stirring every 5 minutes.

Tip: The thinner the bottom of the pan, the quicker the rice burns. If you have one, use a pan with a very thick solid bottom. If you don't have a heavy pan be sure to stir the rice often so it doesn't burn!

Add the remaining ingredients, stir well. Bake at 400° F for 20-30 minutes, until skin forms on top and is golden brown.

Tip: Mix the cinnamon and nutmeg in with the sugar before adding it to the rice or sprinkle it in the rice. This prevents it from clumping

Tip: Don't throw the skin away, it's the best part!

Recipe By: Great, Great, Great Grandma Mace