Rice Puddling

The midsummer blues have settled upon me along with the hot, humid, and lazy days of a Memphis summer. In just a few short weeks my "real life" will resume and I needs to savor the freedom that summer offers. Unfortunately I have already began to stew over how I have spent my summer and what I will do with my remaining time. I have barely scratched the surface of my "to do"list. I know that I will not elicit sympathy from those who work at year-round jobs, but most teachers have experienced what I am going through at this moment. But while I have the time I will continue to cook, bake and eat my way through the rest of these weeks while squeezing in a few home improvement projects just to ease my conscience. I often feel the need to prove that I have been a responsible contributing member of society during these two months off, while in reality I revert back to my childhood summers and usually just enjoy not having too much of a routine.


I recently had a craving for Rice pudding and since my mpm's stomach is always acting up I thought this might be a good change of pace from the baked custard that I have been making for her. Usually I bake my rice, but I was running short on time so I prepared the rice on the stove top. I made the Rice Pudding using a recipe from the cafeteria manager at the first high school I taught at more than 20 years ago. Wow! I am old. The food was really good. Really! One of my friends got the recipe from Mrs. Klinke, the kitchen manager, and pared it down for the home cook.

Rice Pudding

2 tbsp. butter - melted in 8x8 baking dish

Mix the next 4 ingredients in a mixing bowl.
3 eggs (lightly beaten)
3/4 cup sugar
1/4 tsp. salt
1 and 1/2 tsp. vanilla

Add the next 3 ingredients to the mixing bowl along with melted butter from baking dish
2 cups warm milk
3/4 cup cooked rice
1/4 to 1/2 cup raisins ( I use golden raisins)

1 or 2 tsp. of cinnamon sugar (optional)

Pour mixture from bowl into the 8x8 baking dish used to melt the butter. Sprinkle cinnamon sugar on top. Set in a pan of hot water "Bain Marie".
Bake at 375 for 30 minutes or until set around edges. The middle may be a little shaky, but will set up.

It's great when still warm and even better the next day with berries for breakfast.

Also, if you have a little time to spare you might want to improve your vocabulary and donate rice at the same time by visiting the Free Rice website.