We have been having a great time going through Great Grandma’s cookbook and trying her recipes. Today we decided to try her Rice Pudding. A note in the cookbook says this recipe came from her mother and is one of her favorites.
We found this recipe easy to put together with a long wait. All the ingredients are combined and then put in the oven to cook for 3-3 1/2 hours. I was amazed at the ratio of rice to milk and the time it took to cook. After the first hour and for each half hour afterward the rice pudding needs to be stirred. This is a job for the adult, not the Little Chef.
After waiting so long we just had to try it without letting it cool too much! We found it to be a very creamy rice pudding. Sometimes good things come to those who wait and this recipe is one of those things. Even with the long cooking time we will be making this recipe again!
Five Little Chefs Great Grandma
1/2 cup rice (not instant)
1 cup sugar
1/2 teaspoon vanilla
2 quarts milk
Sprinkle top well with cinnamon
1. Mix all ingredients together.
2. Bake at 325 for 3-3 1/2 hours. After 1 hour stir pudding. Stir each subsequent half hour until cooked.