When it came to making rice pudding, Momma sure did know best.
When asked to share a favourite holiday recipe, Langley Township Councillor David Davis didn’t hesitate for a second. He knew he had to share his mother Esther’s easy old-fashioned rice pudding. It was easy, he clarified, because it’s cooked in the oven and not on the stove.
“I always remember that my mom never made it too runny, or too solid. I think it was because she would stir the rice pudding often in the first hour of baking,” he recollected. “Mom would always make this for my dad, sisters and I at Christmastime, or when we were sick. I hope you enjoy this rice pudding as much as I do.”
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Esther’s Easy Old-Fashioned Rice Pudding
Ingredients:
2 eggs
4 cups of milk or cream like my mom would use
1/2 cup of white sugar
1/2 cup uncooked white rice
1 tbsp. butter
1 tbsp. vanilla extract
1/2 cup raisins (optional)
1/8 tsp. of ground nutmeg
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Directions:
Pre-heat oven to 300º.
Grease 2 quart baking dish.
Beat eggs, milk then stir in sugar, uncooked rice, vanilla, raisins and nutmeg.
Pour into greased pan.
Bake for 2 to 2 1/2 hours.
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Note:
Be sure to stir rice pudding often during the first hour.
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