This is Mother Brown's rice pudding recipe. I have altered her recipe somewhat because I don't raise goats and therefore have no ready access to their milk - especially during snowstorms. Mother Brown also used cream in everything, contributing no doubt to her lovely plumpness. I substitute evaporated milk for the cream. My mother too made this pudding and it always appeared on the snowiest of snowy days.
- 1 1/2 cups of cooked rice
- 1/2 cup brown sugar
- 4 T. flour
- 5 cups whole milk
- 1 - 370ml. can evaporated milk
- 5 eggs
- 1 tsp. vanilla
- pinch salt
- 1 tsp. fresh grated nutmeg
- 1 cup golden raisins
Pour the milks into a large measuring cup. Add the sifted flour, salt, sugar, nutmeg and vanilla and whisk this together.
In a separate container beat five eggs. Add and whisk this into the milk mixture.
Add the milk mixture to the rice and raisins in the casserole dish.
Mix together and put into preheated 325 F oven for 45 minutes. Stir every ten minutes throughout the bake time and remove when the pudding begins to thicken.
To cook in the microwave, cook on high for five minute intervals about 4x's. The pudding will begin to thicken and will need to be whisked at each five minute interval.