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Myself and my son love rice pudding. I prefer the one made on top of stove. I just take any quantity of leftover boiled rice, drown it with Half and Half cream, add up to 1/4 cup sugar, a little salt if it was not salted rice, & some fresh grated nutmeg. I simmer this for about an hour and a half till it starts to look thick. When it is about ready, I take a small bowl and switch up an egg, add some hot rice, stir, add more hot rice, stir and pour back into the pot of rice pudding and stir. Since my Aunt taught me this way, this is probably the only recipe I make without a cookbook and do not measure precisely, but we love it. You can add currants, raisins or other dried fruit, but I think it detracts from the creamy rice.
If you prefer, you can put it all in an oven proof dish (no lid) and bake it to get that skin on top and the crusty edges.
Ann Kamenka
Hidden Falls
Canmore, Alberta
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