Grandma Ackroyds Rice Pudding |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This was my Mother-In-law's recipe, that we now save for holidays, special occasions and when we need a good dose of 'comfort food'. (The guys always fight over the nutmeg skin that forms on the finished pudding). She had a 'rice pudding' bowl, which she used only for that purpose. She would mix everything in the bowl, and then fill it with water. Making the 'bowl' an integral part of the recipe. It took a bit of fiddling, but we now have the exact measurements. After spooning into serving dishes, some like to pour a bit of cold milk over top. I prefer it straight up. Last year I wrapped up Grandma's bowl, along with the pre-measured ingredients, and gave it to our Son for Christmas. The bowl has become a very important part of our family. I hope you enjoy this as much as we do. Ingredients:
1 cup white sugar |
1 cup rice, i prefer calrose but any short grain will do |
1 (370 ml) can evaporated milk |
2 cups water |
1 teaspoon vanilla |
3 tablespoons butter |
1 1/2 teaspoons nutmeg |
Directions:
1. Preheat oven to 350*.
2. In a large oven proof bowl, mix together sugar, milk, rice, water and vanilla.
3. Dot the top with butter, and sprinkle generously with nutmeg.
4. Bake for 1-1/2 hours.
5. Let the pudding sit for at least an hour before serving.
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