My mother made this recipe often. It was her mother’s, my Grandma Hindes’s recipe. My grandmother was born in 1908, so if she were alive today, she would be around 100 years old. My grandmother was an immigrant from Europe. She immigrated to this country from a place called Galicia, which is now part of Poland. She was a huge fan of a nutritionist on the radio named Carlton Fredericks. She learned a lot from him and followed his advice. My grandmother was way ahead of her time. My mother and her brother Nat were the ONLY children who brought sandwiches to school made with whole wheat bread. When my mother talks about her mother’s wisdom in this area, she is still amazed by it. For that generation, being concerned about nutrition and healthy ingredients was very uncommon. Well, my grandmother developed this delicious rice pudding recipe because she wanted to create a healthy version of a rather unhealthy dish. She made it as a side dish that she served along with tuna salad or broiled fish. My mother made this many times, and my father loved it! He liked it plain or warm with a little milk in it. When my father was still alive, I often made this for him so he could take it home and have it as a yummy snack. I also regularly make this and deliver it to my daughter Randi and my mother as they love it too. As soon as the cool weather hits, I start making this recipe. It’s such comfort food! I like to know it’s in the fridge for a late night healthier than usual snack. When I put that first bite in my mouth, I’m in heaven. How many healthy dishes can you say that about? I know that this is not your traditional rice pudding recipe, but it’s mine. So please, give this family, heirloom recipe of mine a whirl. Trust me, once you taste it, you will love knowing that this healthy treat is waiting for you in the refrigerator.
- 1 cup whole grain brown rice (not instant)- I use Uncle Ben’s or Carolina (I now use Nature’s Promise organic long-grain brown rice!)
- a nice chunk of butter or Fleischmann’s margarine- about 2-3 tablespoons
- 1/2 cup granulated sugar (I’ve been reducing this to 1/4 cup lately)
- 1 1/4 cups of whole milk (or half and half or light cream for an even richer pudding)
- 3 extra large eggs (or 4 for an even richer pudding)
Note: If you wish to make this dish healthier, you may reduce the sugar to 1/4 cup and use lowfat or skim milk in place of the whole milk.
Preheat oven to 375 degrees. Grease a two quart casserole dish well with butter or margarine. Crack the eggs in a mixing bowl, and mix them with the milk.
Combine the rice, 2 1/4 cups cold water in a 2 quart saucepan or follow instructions for amount of water on box. Bring the water to a boil, then put the lid on and lower the flame as low as possible. Simmer about 30 minutes until the water is completely absorbed. Recently, I started putting a chunk of margarine in too.
Take the saucepan with the rice off the stove. Put your greased casserole dish into the oven to heat it up while you are completing the rest of the recipe. Drop the butter or margarine into the rice and mix it through the rice until it is completely melted through. Then, dump the sugar in and mix gently with a rubber spatula. Sprinkle some cinnamon in – about 1/2 teaspoon. Then pour milk and egg mixture into the rice mixture and mix it in well with the rubber spatula. Take out the casserole dish, and pour the rice mixture in. Sprinkle the top of the pudding with a nice amount of cinnamon. Place the casserole dish in the center of the oven. Bake it for about 1 hour – 1 hour and 15 minutes until the sides and top are brown. Let the pudding cool a few minutes before serving, or let it cool completely, and then put it in the refrigerator for later. You can take out a portion any time, and warm it up in the microwave.