Female. Lives in United States/Illinois/Chicago, speaks English. My interests are Food, Restaurants, Cooking, Baking/Travel, Dining Out, Raising Children.
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United States, Illinois, Chicago, English, Female, Food, Restaurants, Cooking, Baking, Travel, Dining Out, Raising Children.

Sunday, March 20, 2005

Box Top Rice Pudding

Whenever my mother-in-law has leftover white rice from a dinner she’s cooked, she quickly turns it into delicious rice pudding using an old recipe she found on the Uncle Ben’s rice box years ago. I love her rice pudding; it’s simple but satisfying. Last time we visited Win’s family, his 92-year-old grandmother even said this is the recipe she relied on when she used to cook more. With all the varieties of rice pudding out there, this old standard is worth mentioning. It’s a handy staple to have up your sleeve.

Box Top Rice Pudding
Serves 5-6 (or pretty much just me, hunched over the bowl, going to town on its tasty goodness)

1 and 3/4 cups water
½ cup rice
½ teaspoon salt
2 cups milk
2 eggs, beaten
1/3 cup sugar
1 teaspoon vanilla
nutmeg or cinnamon

1. Heat oven to 350 degrees.
2. Bring water to a boil. Stir in rice and salt. Cover and simmer until all water is absorbed, about 30 minutes.
3. Add milk and boil gently, stirring occasionally, until mixture thickens slightly, about 5 minutes.
4. Combine eggs, sugar and vanilla in a bowl. Gradually stir into rice mixture; mix well.
5. Pour into a greased 1.5 quart casserole in a pan containing about 1-inch hot water. Bake, uncovered, in 350 degree oven for 45 to 50 minutes or until knife inserted near center comes out clean. It’s important to note that mine took about 100 minutes to get to the “clean knife” stage. I don’t know why it took so long; my suspicion is that I filled the water bath too high and maybe slowed down the cooking, but I don’t know for sure. Anyway, don’t worry if yours takes longer. After literally an hour and a half of cooking, mine came out great.
6. Serve warm or chilled. Sprinkle nutmeg and/or cinnamon on top, if desired.

This rice pudding is very easy and basic, and I like how versatile it is. With the delicious custard layer on top, it’s exciting enough to be a light dessert. But it’s not so rich and creamy that it can’t also be served for breakfast or as a mid-afternoon snack.

I’m a huge rice pudding fan and love to try new variations on it. When you’re looking for a decadent, rich, creamy sweet rice pudding, go for my Mom’s Old Fashioned Creamy Rice Pudding. When you want something lighter but still satisfying thanks to the layer of custard, use this old classic.