Creamiest Rice Pudding
They say when you get older that your tastes change. Well, I've found that to be very true.
My mother will be gone 7 years this month.
I never liked rice pudding when she would make it. When my oldest brother was alive, she would make it for him, because he loved it, and she did too.
After my mother died, one of my godmother's brought over her rice pudding for us to have at the house. I tried some, and it was love.
Now, was it just that I loved "her" recipe for rice pudding? Was it simply that I was hungry? Or was I trying to connect with my mother? I will never really know.
After a while, I called my cousin, my godmother's daughter, and asked her if she had her mother's recipe. She sent it along, via snail mail and when I received it, I thought "I could never make THAT". It was SO calorie laden and full of fat, my gallbladder would surely object. Plus the quantity it would make, and I'd be the only one to eat it.
So, that recipe when to the bottom of the pile and was forgotten.
One day, while surfing through All recipes . com, I decided to look for a rice pudding recipe, and the one above, is the one I found and that I use and love.
I do half of what is called for, as I am still the only one who eats it, and I use 2 % milk, and one egg. I have also tried using one cup of heavy cream and three cups of 2% and that comes out even nicer, if you can afford the calories and the fat.
I learned that making rice pudding is a slow process, you have to constantly be getting up to stir it, you can't really do much else, or it will burn, and you have to "look" at what you are doing to be sure the consistency is what you want.
When I make this, I let it cool in the refrigerator, and when I eat it, it's usually a meal and I add cinnamon to the top.
I now have many memories of my rice pudding. While it isn't my mothers, or my godmother's, it is the one I use and think of them, and I wanted to share it with you.
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