|Mom's Rice Pudding Recipe|
The recipe in the photo is written in my Mom's handwriting and is a copied page from a recipe book that Mom and I prepared from my niece Brenda one Christmas. When the family gathered for a reunion in 2006, it was decided to prepare a recipe book filled with family favorites, and I made sure the rice pudding was included. Brenda shared the handwritten page for The Book as Marilyn and I often call the loose leaf notebook of complied recipes.
The broken toothpicks are a trick that I've started using: the recipe says to bake three hours, so I break three toothpicks and stir every thirty minutes (removing a toothpick piece when I do). I add the raisins in the last hour. Baking rarely takes three hours (I think it depends on the humidity) and sometimes it only takes two hours to reach the perfect stage.
|out of the oven and ready to enjoy|
When I was still teaching, I would sometimes come home and find a pint of rice pudding on the garage step. My Mom would have my brother place it there on his trip to feed the cattle.
The rice pudding is the ultimate comfort food, and it's packed with wonderful memories.