When I was about ten, my grandma decided she couldn't afford to give all of her grandchildren presents anymore. But before she stopped, she gave us all one last gift. I still have it. It sits on my window sill and is a little faded and dusty.
You wouldn't think a ten-year-old would appreciate such a gift, but I did. I loved my grandma and I also had a budding love for cooking. I added other favorite recipes now and then, but none were as precious as those in my grandma's hand.
Nowadays, I don't use the recipe box as much as I used to. Most of my favorites are typed and in binders or stored in digital form on my phone. But every once in a while I dig around in my recipe box and bring out a memory like this one.
This card isn't one of the originals Grandma gave us. I asked her to write it up for me a few years after I was married. By then, I'd discovered my husband's loathing of rice pudding, and I'd hoped to convert him with Grandma's recipe. It's not a cooked-on-the-stove pudding. It's baked so that the texture is firm and custardy.
Serve it warm or cold.
Try topping it with some fruit, with or without milk, like a hot cereal.
Grandma's Rice Pudding
|3/4 cup rice|
|1/2 teaspoon salt|
|1 (12-ounce) can evaporated milk|
|1 tablespoon butter (melted, if using cold rice)|
|1 lightly beaten egg|
|1 teaspoon nutmeg|
|1 cup sugar|
|1 cup milk|
|1 teaspoon vanilla extract|
Cook rice with water as directed on the package, adding 1/2 teaspoon salt. When rice is nearly done and water is absorbed, place the rice into a one or two quart baking dish. Add the remaining ingredients, stir together, and bake at 350 degrees for 50-55 minutes.