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Red Oak Farm
3040 Big Buck Road
Trezevant, TN 38258
owners@redoakfarm.com
Copyright © 1998 -2008
All Rights Reserved
Red Oak Farm
Revised: almost weekly
Grandma's Rice Pudding
Now this is an 'oven pudding' and may seem a little troublesome to folks used to
cooking quicker on top of the stove, but keep in mind that good food does take
time.
4 cups milk
2/3 cup sugar
1/4 to 1/2 cup uncooked brown rice
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup emu egg or 2 chicken eggs, beaten
1 cup raisins
Preheat oven to 300 degrees. Mix together milk, sugar, rice, salt and vanilla.
Pour into a casserole. Bake uncovered for 3 hours. During the first hour, stir
the casserole 3 or 4 times to keep the rice from settling to the bottom of the
pan. During the second hour, stir in the raisins. 30 minutes before you take it
out, stir in the egg.
*notes: if you want a really firm pudding, use 1/2 cup rice. If you want it just
soft and creamy, use 1/4 cup. You can use white rice, but the brown gives a
better flavor. The egg is not necessary but it does make a richer pudding if
used.
Another variation of this is what Grandma called Country or Poor Man's Pudding.
Instead of sugar and vanilla, use 1/3 cup of molasses and 1/2 teaspoon cinnamon.
Add a tablespoon of butter instead of the egg.
Serves 4 to 6 people.