Rice is not a traditional dessert dish in my home. But it's
hard to argue with a sweet, creamy, steaming bowl of good
rice pudding. Perhaps it is childhood memories of winter in
Minnesota that has me associating this dish with a
satisfied, comfortably full belly. The smell of sweet milk
and cinnamon and that unique texture of the rice on my
tongue brings back memories of a warm kitchen on a cold
Minnesota winter day, the wind howling outside while the
warm coziness of a sweet smelling kitchen kept us warm and
snug. Unless you have experienced the below zero
temperatures that is part of what winter in Minnesota
means, it's hard to truly appreciate the warm snugness of a
truly cozy kitchen. When winter howls cold and fierce
outside your door, I hope one of these recipes can keep you
warm and snug with the ones you love.
Creamy Rice Pudding
2 cups cooked rice
1/3 cup raisins
2 1/2 cups milk, divided
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons butter
2 eggs, beaten
In a large saucepan, mix together the rice, raisins, salt
and 2 1/4 cups milk. Cook over medium heat for 25 to 30
minutes, stirring occasionally. Add the butter, sugar, eggs
and 1/4 cup milk to the pudding mixture. Heat for an
additional 2 to 3 minutes, stirring constantly, or until
the mixture thickens to pudding consistency. Remove from
heat and add in the vanilla extract. Put in serving dishes
and sprinkle the top with cinnamon. Serves 6.
Pineapple Rice Pudding
3 cups rice
3 cups milk
1/4 cup sugar
1 tablespoon butter
1 can (15 1/4 ounces) crushed pineapple
3 eggs, separated
1 teaspoon cinnamon
1/2 cup flaked coconut
In a large saucepan, mix together the rice, milk, sugar and
butter. Stirring occasionally, cook over medium heat for 25
minutes or until the mixture is thick. In a small bowl,
beat the egg yolks and add some of the rice mixture into
the yolks. Add the yolk mixture to the rice mixture and
cook for 2 minutes longer. Remove from heat and blend in
the pineapple and cinnamon. Let the mixture cool. Beat the
egg whites until they are stiff and then add them to the
rice mixture. Put the mixture into a greased 8- or 9-inch
square baking pan. Sprinkle the coconut on top of the
mixture and bake in a 325 degree oven for 25 minutes.
Serves 6 to 8.
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A passion for baking and stories is part of everything Jill
Borash does on her website, http://www.YourBakingStory.com
. Come visit to read the baking recipes and stories, share
one of your own or get recipe scrapbooking supplies to
create your own story. Happy Baking!
