When I was growing up, my parents were divorced and my mother had to work. Everyday my brother and I went to my grandmother’s while my mother was working. My two cousin’s were also at my grammies with us.

Everyday at lunchtime, my grammie had a homemade meal for us. We rarely had sandwiches but sometimes we had grilled hotdogs. Mostly we had homemade vegetable soup, chicken soup, pasta and sauce, potato soup….you get the idea.

My gram made us desserts too. The two I remember clearly are peppermint pears and rice pudding. I LOVED my gram’s rice pudding! It is not very sweet at all but still so good. So for today’s Historical Bite I would like to share my grandmother’s recipe for Rice Pudding.

My Version

• 2 c. Cooked rice
• 1/2 c. water
• 2 1/2 c. milk
• 2-3 eggs
• 1/3 c. sugar
• 1 tsp. vanilla
• 1/4 c. raisins
• cinnamon

Preheat oven to 350º. Butter a one and a half quart casserole.

Add the water to the cooked rice and warm gently. Simmer until all the water is absorbed by the rice. Add the milk and boil gently for 5 minutes or until mixture thickens.

Beat the eggs, sugar and vanilla in a bowl large enough to hold the egg mixture and the rice mixture. Add a small amount of the rice mixture to the eggs stirring to distribute the heat and slowly warm the eggs. Add another small amount of rice mixture again and again until about 1/2 of the rice mixture has been added and the temperature of the eggs feels warm. Add the remaining rice mixture and mix thoroughly.

Pour this into the casserole. Add the raisins and give a gentle fold through. Sprinkle with as much cinnamon as desired. I personally do not think there is such a thing as too much cinnamon but….

I serve this with chilled whipped cream or vanilla ice cream.

I hope you enjoy this Historical Bite from my childhood!