Rice Pudding

A little story about rice pudding, me and Gramma. It's kind of like apples, me and Gramma. We got along like oil and water. I still cannot eat a whole apple, believe me, I try. It's almost like my body/soul forces me to stop. Plus the texture of raw apples just doesn't appeal to me.

I think that Gramma enjoyed making foods, and then forcing me to eat it. And because Gramma and I enjoyed annoying each other (I think, who knows, I was 5 at the time!) I would refuse. Or maybe this happened after the bone fish incident - she promised me there would be no bones. Believe me, the walls and the ceiling after the meal proved otherwise!

Years later, I tried rice pudding, and I like it. Years later as in about a year ago. One of the neighbours brought Robb and I a dinner for us shortly after Bran was born. It had a full chicken that was cooked to perfection, squash and a delicious quinoa salad. For dinner there was this amazing baked rice pudding. It was at that point I found out that Robb LOVES rice pudding. Never knew that, probably because I had never made it. I had a couple bites, and then a couple more. We polished that sucker off in 2 days. It was a massive bowl of rice pudding!

Since then I've made a couple batches of rice pudding - which Robb has enjoyed. But when I was organzing Gramma's recipe box yesterday, I found her rice pudding recipe, and knew I had to try it.

Ingredients
1 cup seedless raisins
1 cup cooked rice
3 cups milk
1 Tblsp. butter
3 eggs
1/2 cup sugar
1 tsp. vanilla
1/4 tsp. nutmeg

Directions
Place raisins and cooked rice in lightly butter, deep 6 cup baking dish.

Rice and Raisins - Bran's favourites!

Heat milk and butter to scalding. Not scolding, as Robb kept saying I should do.

Lightly beat together eggs, sugar and vanilla.

Gradually stir in heated milk.

Pour over raisins and rice. Sprinkle with nutmeg.

Set in shallow pan. Surround with 1" - 1 1/2" hot water. Bake in 350 F oven for 1 hour.

Serves 6.