Friday night and it’s been the longest week ever. When I got home my husband had kindly made us a dinner of baked chicken, rice and sautéed broccoli. We ate like… well, maybe not kings but well favored squires. Post dinner I cracked open a bottle wine and started putting away the leftovers except there were hardly any. Just a few bites of broccoli and a lot of white rice. I don’t know, it must have been the wine but I got into my head to make rice pudding. I don’t think I have EVER made rice pudding, but it sounded so nice and homey. A lovely antidote an otherwise crappy week.
I pulled out the dog eared paperback Betty Crocker cookbook we have had so long we don’t even know where it came from. The recipe was so easy:
* 2 eggs (or 4 egg yolks, if you want it richer)
* 1/2 cup sugar
* 1/4 tsp salt
* 2 cups milk, scalded (full disclosure: I did not scald the milk)
* 1/2 tsp vanilla
* 2 cups cooked rice
* 1/2 cup raisins (I added chopped up apricots too)
* Nutmeg, cinnamon and sugar
Heat oven to 350 degrees. Beat eggs, sugar and salt slightly to mix. Stir in scalded milk. Add vanilla, cooked rice and raisins. Pour into 1-quart baking dish. Sprinkle with nutmeg, cinnamon and some sugar.
Bake 50 – 60 minutes and serve warm.
It’s baking right now and it smells awesome.
Have a great weekend