Jul 7, 2010

Family Recipe Love

I have a whole cabinet full of cookbooks, and random recipes I've printed out, that are terribly neglected. I really do enjoy cooking. I just hate the part about figuring out WHAT to cook. I'm not a very good planner. Anyway, I'm going to attempt to get back to cooking. I can partially thank (or blame) my friend Allie and her blog. She's always trying new recipes and sharing them and it's just so much fun. Even when she burns the brownies. :) So, I was going through my cookbook cabinet last night and found my nana's rice pudding recipe, in her handwriting. It brought back so many wonderful memories and made me really wish this wasn't the only recipe of hers that I had.

Her rice pudding is one of my favorite things ever. It's just not a holiday without it and I seem to be the only one in the family who still makes it for some reason. She also made a mean coconut cake and awesome lima bean soup. I really wish I had those recipes! The very first time she ever met my husband, it was a holiday (Easter I think) and he offered to help her carry the coconut cake into my parents' house. He left the cake on the porch then went inside and told her he'd dropped it in the driveway. 10+ years later, he still remembers the look he got from her and we still laugh about it. I really miss her so much! She was a funny, feisty lady and we adored each other. I often think about how much she'd love Ava.

Oh, I guess I should share the recipe! Her recipe is "soupier" than most other rice puddings I've seen but you really can cook it to the point of being as thin or thick as you want. I prefer it on the soupier side as that's the way she made it.

Nana Doris' Rice Pudding
Start by cooking 1C rice in 2C water. Cook until water is gone. Don't worry if the rice isn't cooked
Add a pinch of salt
Add the following to the pot with the rice:
1/2 gal whole milk
2C sugar
1tsp vanilla
1 can evaporated milk plus one can of water from the evaporated milk can
Cinnamon (this is to taste) I usually cover the surface of the liquid with it
1/2 tsp Nutmeg

Then just put the pot on low and cook it down to your desired thickness. It will thicken a bit more as it cools so pull it off before it's quite as thick as you want it. Stir periodically as it cooks. I usually end up cooking it an hour or more.

If you try it, I'd love to hear how you like it!

What are your favorite family recipes?

1 comment:

  1. yum! I love recipes with a backstory. I also love rice pudding so I'm making this in a few days!