Maryann's Awesome Rice Pudding

One of my all time favorite comfort foods is rice pudding.  I had been begging my friend Maryann for her rice pudding recipe for a long time.  She finally was nice enough to share it with me, she is such a sweetheart.  She makes the best rice pudding around, no one beats her recipe!  It is very easy to make on the stove top, made in one saucepan, and no baking at all.  It is so rich and creamy, you could eat the whole pan in one sitting, I almost did.  Recipe below.

Rice and water measured out for the start of something really good!

Cook the rice according to the package directions for the amount you are cooking.

 Drain any remaining water, and the rest of the ingredients.

Sweetened Condensed Milk is the key to creamy rice pudding.  Mix all the ingredients with the rice.

Beat the eggs and add Vanilla...

I also added some fresh nutmeg.  Her recipe did not call for it, but I like the flavor of it in rice pudding.  Continue to stir as everything is melting together in the saucepan.

It is starting to thicken up and get creamy.

 Cooled off and served up - YUMMY!! Brings back memories of my childhood.

Maryann's Rice Pudding

Ingredients

1 1/2 cups of white rice

1 cup of sugar

1 stick of butter, cut into 8 pieces

3 cups of whole milk

1 can sweetened condensed milk

2 eggs, beaten

1/2 teaspoon of ground cinnamon, more if you like

1/4 teaspoon of ground nutmeg, omit if you don't like

2 tablespoons vanilla

Directions

In a large saucepan cook the rice according to package directions for the amount you are cooking.  When the rice is cooked, drain in a small hole colander and return to the same saucepan.  Add the sugar, butter, whole milk, sweetened condensed milk, beaten eggs, cinnamon, nutmeg and vanilla.  Stir to combine.  Cook over medium heat, stirring as it cooks so it does not stick to the pan.  Continue to cook just until it comes to a boil.  Turn off the heat and remove from the burner.  Cool, then pour into a 9 x 13 baking dish, cover and refrigerate.  Serve with a sprinkle of cinnamon on top.

NOTE:  You could use evaporated milk in this recipe.  If you do use it, increase the sugar amount by 1/2 cup  (the recipe will have 1 1/2 cups of sugar instead of 1 cup).  

Peter, Peter, Pumpkin Bread Eater

! HAPPY HALLOWEEN !

Most pumpkin flavored foods are eaten throughout the Fall season.  Pumpkin cake, bread, pie, cookies, coffee and lattes.  Almost anywhere you eat, there is something pumpkin on the menu.   Pumpkin pie was always my favorite dessert this time of year, ever since I was little.  Pumpkin bread has become a new favorite, and my kids love it.  I usually bake two loaves, one to keep on hand in the freezer, and one to cut into as soon as it comes out of the oven.  Not only does it taste scrumptious, the whole house smells fantastic while it's baking!

The ingredients, and getting ready for the mixing.

 Dry ingredients and sifting them together.

Mixing the dry ingredients into the wet ingredients.

 And here it is!  Ready for baking, the batter makes 2 loaves.

Baking in the oven, don't they look pretty!

Moist and delicious Pumpkin Bread.  Enjoy!

Pumpkin Bread

3 1/3 cups unbleached flour

3 cups of sugar

2 teaspoons baking soda

2 1/2 teaspoons of cinnamon

1 1/2 teaspoons of nutmeg

1 /4 teaspoon ground cloves

1 - 15 oz can of Libby's Pure Pumpkin (not pie filling)

1 cup of canola oil

2/3 cup of water

4 eggs

Preheat oven to 350 degrees.  Use Bakers Joy, or grease and flour two 8 x 5 inch loaf pans, set aside.

In a medium bowl, sift together, the flour, sugar, baking soda, cinnamon, nutmeg and cloves, set aside.  In another medium bowl, pour in the pumpkin, oil, water, and eggs.  Beat until batter is smooth and there are no lumps. Gradually add the flour mixture to the pumpkin mixture, beating to combine.

Pour into prepared loaf pans and bake for 1 hour, or until a cake tester or toothpick inserted into the center comes out clean.  Let the breads cool in the pans for at least 10 minutes.  Turn out of pans onto a cooling rack and cool completely.  If freezing, wrap tightly in plastic wrap then foil. Unwrap and defrost about 2 hours before ready to serve. Serve with a dollop of whipped cream sprinkled with nutmeg or cinnamon sugar.