Rice Pudding

Feb 29, 2008

Tuesday night was the scout banquet. Among other things, Richard was in charge of bringing rice. He made roughly seven hundred tons. This was hard to get to the church, but we managed by hijacking a passing semi truck. The food was good, and people ate plenty, but needless to say, there were leftovers, and lots of them got sent home with us. So now my fridge is full of rice, and we don’t really eat that much, but I am an optimist, and I says to myself, “I am going to make Rice Pudding!”
I am a Kozy Shack fan. But I really didn’t discover it until a few years ago. Before that the only rice pudding I ever ate was made by my mom. The only rice pudding I was ever offered was made by my mom. So I got kind of excited thinking about making my own and I set about finding a recipe. I found a copy cat of Kozy Shack’s, but it requires hours in the crock pot. Great idea, but I kinda wanted some tonight. So this is the 2nd one I found. I would have looked some more, but it got such rave reviews, and boasted such a short cooking time that I decided to give it a try. And it was good. Really good.
Rice Pudding really is comfort food. It reminds me of my mom’s and it makes me feel safe and loved and cared for. I want to take a nap in it. So here is the recipe from AllRecipes.com


  • 3/4 cup uncooked white rice
  • 2 cups milk, divided
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2/3 cup golden raisins
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract


  1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

I doubled it and only used one egg. Make sure after adding the scrambled egg you stir constantly or else you’ll end up with scrambled eggs and rice. I added 1 tsp of Nutmeg; I think ½ tsp of Nutmeg and ½ tsp of Cinnamon might have been better. I also used skim milk because it was all we had. It worked fine, but I had to stir the whole thing for 10 minutes instead of 2 minutes at the end to get it to thicken up. The End.