Nana’s Rice Pudding a/k/a Comfort Food
I have mentioned my Nana, Freida Miller, before. Nana is the person behind the delicious Nana’s Butter Cookies that I blogged about not too long ago.
I used to go to Nana and Poppop’s house weekly for lunch and then stayed through the day while my siblings went elsewhere. Whether it was watching tv, putting together puzzles with Poppop or sneaking cookies out of the freezer, Nana and Poppop always seemed happy to see me and have me hang out at their house. The aromas that came out of the kitchen were always enticing.
Despite rarely hanging in the kitchen as foods were being prepared, I am fortunate enough to have Nana’s recipes, several of which I treasure to this day. One of them is her Rice Pudding. When I think of comfort food, this ranks right up there.
Nana’s Rice Pudding is a bit different than the rice puddings I have had elsewhere. Nana’s has this really cool layering to it. The bottom layer is packed to the max with rice and raisins whereas the top layer is strictly a creamy pudding, albeit a very light one.
As you can tell, many of my childhood comfort memories include Nana and Poppop. Thanks to a pretty little recipe box that my Dad passed down to me, you too may start your own comfort food memories with Nana’s Rice Pudding.
| Nana's Rice Pudding | Print |
- 4 eggs
- ⅔ cup sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 4 cups (one quart) whole milk
- 1½ cups cooked white rice
- ¾ cup dark raisins
- ground cinnamon
- Preheat the oven to 350°. Butter a 2-quart casserole bowl and set aside.
- In a large metal bowl beat the eggs. Add the sugar, salt, vanilla and milk and mix well. Lastly, add the rice and raisins. Stir to combine.
- Pour into prepared bowl. The liquid will go into the bowl first. Use a spatula to make sure that the raisins and rice are evenly distributed.
- Place the bowl in a shallow pan of water and bake in a 350° oven for 50 minutes.
- Cool on a rack and then refrigerate. Dust the top with cinnamon.
