My Mom's Rice Pudding

Mom's Rice Pudding

Getting a recipe from my mom was always an adventure!

You see, she didn't have anything written down. It all lived inside her heart!

So when I called her one cold January day and asked her how to make rice pudding, I wasn't surprised by what she told me.

In fact, I might have had a little too much fun razzing her

about the way she gave it to me.

Looking back, I don't remember too many times in my life that I saw my mom use a cookbook, or use measuring cups or spoons.

She just cooked.

And everything she made tasted amazing!

So, the recipe above is exactly how she gave it to me, and I can honestly tell you that my first batch didn't taste anything like hers! I have, however, continued trying to get it right.

The additional instructions below have brought me much closer to that familiar taste of home.

I hope you give it a try. Play with it, make it your own, and find your own heart in a warm bowl of rice pudding! Here's how I make it:

Start with 2 cups cooked rice.

Put it in a large pot and add 6 cups of water.

Over medium heat, bring to a boil then reduce the heat.

Simmer for about 10 minutes, stirring every 3 or 4 minutes.

Add 3 cups of sugar. (I know, I know... it's a lot of sugar!) 

Stirring until the sugar is completely dissolved and simmer another 5 minutes.

Add 1 can evaporated milk, and one cup of water if needed.

Bring it back up to a boil, reduce heat and simmer another 5 minutes.

Remove the pot from the heat and stir in 2 tablespoons vanilla and 1 tablespoon cinnamon.

Serve warm with a big dollop of whipped cream. A little note about the rice: My mom started her pudding with uncooked rice.

She would put some in a pot, add enough water to cover it, and, in her words, “cook it up.”

I've found that leftover cooked rice works beautifully and makes this even easier.

Anytime there is rice left over from dinner, you better believe it will be going back in a pot!! ❤️