There is a story to this wonderful recipe. I grew up on this Rice Pudding, as my Father did (or some version of it). I've been making this Rice Pudding since I was first married and much more recently since having kids. I've probably made it 50 times. It's a Gottfredson family recipe (well, not this version, but a previous one). I was always told that the Rice Pudding was from my Great Grandmother. I assumed up until this day that this was HER recipe. My cousin posted a Rice Pudding recipe on her blog and said it was Great Grandma Gottfredson's but it was different that my recipe so I had to do some investigating. I quickly called my mother to find out the story to the rice pudding recipe. Turns out, my Mother is just like me (or I'm like her rather) and she altered the recipe from my Great Grandma to her liking. So actually, this is My Mother's Rice Pudding, not my Great Grandmother's. I have to say, I LOVE LOVE LOVE it- and so do my kids. We make it and eat it for breakfast.... no worse than sugared cereal I presume.
Warning: Be careful, this recipe is very easy to mess up. You have to be a student of the recipe and learn from it. You can't overcook it and you have to be very careful not to turn it into egg drop soup.
3 cups Long Grain Rice
6 cups water
Cook Rice until all water is absorbed. (Boil about 10-15 min- until rice is just under the top of the water, turn off heat and cover until it is done absorbing all the water)
Add to cooked rice and stir:
3 cups Milk
1 Cup Half n Half
1 1/4 cup sugar
1/2 cup raisins (optional) (Raisins in Rice pudding are never an option at my house, it's always a no- but some people like it so I put it up there.)
Turn the heat back on the stove (Medium-Low)
As soon as you get that stirred in, mix these ingredients together and add to warming rice/milk combination.
5 beaten eggs
2 TBSP vanilla (I like to use double strength vanilla)
1 tsp lemon extract
1 cup half n half
1/4- 1/2 tsp nutmeg (how much you want)
You have to add this before the above mixture gets too warm on the stove or it will quickly cook the eggs and you will have little bits of cooked egg in the pudding. I add it and whisk it quickly into the 1st rice/milk mixture. Keep it on the stove just until it warms and then I turn off the stove and let it sit. It will continue to cook and thicken (I give it about 30 minutes). You can easily over cook this and it over-thickens so be careful. Milk can also scald on the bottom and burn so watch your temperature.
We love this recipe and we hope you do too!!!