While driving home from swim class with little A. last week (already hungry even though ‘swim class’ with a baby actually requires very little exercise on my part) on a grey and rainy morning, I was thinking about what would be good for lunch. I had a quick flash of a memory of my grandmother taking her rice pudding out of the oven, and that was all I needed to set me off in search of her recipe. A little over an hour later, everyone was enjoying a warm and cozy lunchtime treat.
While I would say this is a Scandinavian recipe (my grandmother was Swedish), I think that most cultures have a similar dish in their repertoire. For example, our dear Peruvian friend has brought a chilled rice cream dish for brunch that has much less sugar, but included Grand Marnier and Curaçao.
This dish is great for breakfast, brunch, lunch or even as a side for dinner. My grandmother would often serve this with ham for an excellent sweet and savory meal. Here is her recipe.
ELEANORE’S RICE PUDDING
3/4 cup rice (rinsed)
2 quarts whole milk
1/2 cup sugar
1 tsp. salt
1 tsp. vanilla
butter (for greasing dish)
1/4 cup raisins (optional)
- preheat oven to 350˚
- cook rice and 1 quart of milk in double boiler until rice has absorbed the milk- stir often while cooking.
- beat eggs together with the remaining quart of milk, sugar, salt and vanilla.
- put the warm rice into a buttered casserole dish (around 3 qt.- you want some depth to the dish, but also don’t want it to spill over in the oven) and then pour over the egg/milk mixture. stir in the raisins, if you wish.
- sprinkle cinnamon on top before baking in the oven for 1 hour. let cool for about 15 minutes before serving, to allow the custard layer on top to set.
- serve alone or with jam.