Friday, January 11, 2013
Mom's Secret Rice Pudding Recipe
She was a good cook despite the fact that she only owned one cookbook. Most of the meals she made were standard fare she had learned to cook from her mother without a cookbook. As a child, I remember Mom's meatloaf with great fondness but she also baked chicken, fried porkchops, boiled cottage ham with cabbage and potatoes. She worked for hours to make heavenly stuffed cabbage. She served an assortment of vegetables, though cauliflower in cream sauce was one of my personal favorites along with her green beans in cream sauce with bacon. She often served lima beans with breakfast sausages for supper and on Fridays we sometimes got a concoction of tunafish in a cream sauce with peas. I forget what the official name of that dish was, but she jokingly called it chicken of the sea to fool my sister who hated tunafish.
As time went on, she added "newer" dishes like chili to the menu. She made pizza from scratch, too. Everything she cooked was tasty and filling--and she cooked enough for an army. (Maybe because she grew up in a family with five brothers!)
When it came to baking, my mother's creations were the stuff of dreams. She should have opened a bakery. Her pies, cakes, cookies, breads, doughnuts and cream puffs were better than anything else I've ever sampled. Dessert was served everyday. None of us in the family were overweight.
I had a great childhood.
Mom had one secret recipe. She had gotten it when she was young and worked as a waitress. The owner of the restaurant gave it to her and asked her not to give it away. However, as the years went by, my mother gave it away to anyone who asked for it. So it really wasn't much of a secret, but she always called it that.
So for all you lovers of rice pudding, here's the best rice pudding recipe ever, Mom's secret recipe. :^)
1 Quart of Milk
1 Quart of Water
1/2 Cup Sugar
3/4 Cup Rice
Bring the mixture together in a pot on the stove, and let it simmer for 1 hour. (Mixture should become thick. Also you need to stir it every now and then.)
THEN, in a small bowl put:
1/2 Cup Sugar
Pour in some of the hot rice mixture into the small bowl and blend so eggs DO NOT curdle.
Slowly pour the egg mixture into the mixture on the stove and let it simmer about 15 minutes.
Add 3 Tablespoons Butter, 1 Teaspoon Vanilla. Pour into a pan and sprinkle with cinnamon.