I know, I know, this is not a food blog- but i just have to write about one of my favorite comfort foods. Winter came late after sort of promising not to come at all. It’s been 10 below zero two nights in a row now. The pellet stoves are going full throttle, the house is warm and I’ve got rice pudding in the oven.
Rice pudding, yum. Creamy because of rice -not eggs -not cream, just lots of milk, and a bit of rice and sugar. Forget your recipe. Fannie Farmer’s is the only one to use. Baked in the oven for 3 hours, caramelized milk skin on top. When it’s ready to eat you still have 5 episodes of Poldark left or 3 good hours of Colin Firth and Jennifer Ehle in Pride and Prejudice. No No No not that other one.


recipe taken from The Fannie Farmer Cookbook:
This bears no resemblance to the standard cafeteria version. Long, slow baking gives the rice a golden color and a thick creamy texture. The little bit of rice to a quart of milk is correct. Don’t use instant or converted rice. Serve warm or cold, with heavy cream.
4 cups milk
1/2 teaspoon of salt
1/3 cup of sugar or to taste
1/2 teaspoon nutmeg (optional)
3 Tablespoons rice
Preheat the oven to 300 degrees. Put all the ingredients in a buttered baking dish and stir to blend. If you don’t like your rice pudding too sweet start with only 1/4 cup sugar, then taste.Bake for 3 1/2 hours, stirring three times during the first hour of baking so the rice doesn’t settle.”








About Marjorie

I dye, print and sell my work here:
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4 Responses to Comfort

  1. A says:

    I must try this. Do you use long grain or short grain rice? Rice pudding is one of my daughter’s favorite foods. When I was young and lived in Norway, my grandmother always served rice pudding for our Saturday main meal (usually served around 12-1 pm). I once asked her why, and she said when growing up on the family farm, it was what they served on Saturday, often bringing it out to the men working In the fields.

  2. Curls & Q says:

    Q – I LOVE rice pudding. My grandparents were 1st generation Norwegian-Americans. We always had rice pudding for Christmas with an almond hidden in it for the lucky person. Later, the grandparents washed quarters and put into the pudding.

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