Gotta-have-more! Baked Rice Pudding


My Grammy was an incredible cook. If I had to pick one thing she made as my favorite, it would be rice pudding. From the time I was little, I remember her making it especially for me - just because she knew I loved it.

Apparently, I've passed that love onto my kids, because they are always asking me to make rice pudding. Over the years, I've tweaked the recipe until it became completely my own. I have to admit - I really like it, too. It's one of those things that I could just eat and eat until I'm ready to explode. Yum!!

Do you have a food from your childhood that instantly floods you with wonderful memories? Rice pudding does that for me. My Grammy used to make it just for me. This is my version...

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So today, I'm going to share my recipe with you! I'll warn you though - this is a large recipe - it makes enough to fill a 13x9x2 baking dish to the top. In our house, that's enough to last about 2 days - with just 3 people eating it. Under normal circumstances, I would say it's about 10-12 servings. Yeah. We like rice pudding.

{enjoy the view} Gotta-have-more! Baked Rice Pudding

Ingredients:
1 2/3 c. arborio rice
3 1/3 c. water
4 eggs, slightly beaten
2/3 c. white sugar (or baking Splenda)
2/3 c. brown sugar (or brown sugar substitute - you'll need to look at the package for the amount)
2 tsp. lemon juice
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 can sweetened condensed milk (I use fat-free)
4 c. milk (I use skim)

Directions:
Put water in pan and bring to boil. Add rice and stir. Cover and simmer on low heat for 20 minutes, stirring occasionally. If all liquid boils away, you can add small amounts to keep rice from burning on bottom of pan. Check the rice to make sure that it's cooked, because arborio rice tends to take a little longer and be a little firmer. Leave lid on pan and set aside.


Rice for my rice pudding!

Pre-heat oven to 325 degrees.

In greased 13x9x2 baking dish, combine eggs, sugars, lemon juice, vanilla, salt, and nutmeg. Gradually add milks, stirring to mix well. (I use a whisk or a fork.) Add rice and stir.

Mixing up the rice pudding!
Mixing up the rice pudding!
Mixing up the rice pudding - almost ready for the oven!

Place pan on a cookie sheet, and bake for about 45 minutes, stirring every 15 minutes.

Rice pudding is almost done!

Pudding will thicken as it cools, so stir before serving. Can be served warm or cold. You can reheat it in the microwave (add a little more milk if you like it to have a thinner consistency). You can also sprinkle nutmeg and/or cinnamon on top if you like.

Yum, rice pudding!

Substitutions:
- You can use other types of rice if you like. I use arborio because I think the texture is great for rice pudding - and it's "creamier".
- I try to cut back on the calories and fat content by using sugar substitutes, fat-free sweetened condensed milk, and skim milk, but you can use the full-calorie and fat versions if you like.
- The sweetened condensed milk makes this very sweet (that's the way my kids like it). If it's too sweet for you, there are a few things you can do:
  • use less sweetened, condensed milk
  • omit the sweetened, condensed milk
  • use the sweetened, condensed milk and cut back on the other sugars

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Do you have a food from your childhood that instantly floods you with wonderful memories? Rice pudding does that for me. My Grammy used to make it just for me. This is my version...

Last time we visited Lulu, I gave her a big container of rice pudding. A couple of days later, she texted me and asked for more. When the kids were little and asked for it, it made my mommy heart melt, and now that they're adults - it's no different. No wonder my Grammy made it for me all the time. Did I mention that the secret ingredient is love?

Rice pudding - ready for consumption.

Did your mom or grandma make something special for you when you were a kid? Do you make that same thing for your own children?

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Kim A.
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