Rice Pudding, Part Deux

009011012015
In my never-ending quest to rediscover the yummy baked rice pudding of my childhood, I tried a different recipe.

This one is from ladyredspecs at Please Pass the Recipe. It’s quite simple, apparently transcribed from someone’s grandmother’s 1907 edition of Mrs. Beeton’s.

I followed this recipe to the letter–almost. I seem to have a pathological need to change recipes. Occasionally my alterations result in genius (well, maybe not genius–who am I kidding.) Most of the time, I learn the hard way why not everyone is cut out to write their own recipes. In this case, I used a mixture of canned and fresh milk, added a splash of vanilla extract and, because I still hadn’t bought short grain rice, long grain it was.

Today’s effort is getting closer to my dear old mom’s version. Except for the long grain rice. It looked like plump juicy maggots in the bowl–not the most appealing image. (There’s a reason all the good cooks recommend short grain.)

Although my boy honestly declared it wasn’t quite up to Kosy Shack standards and he carefully picked off each sliver of leathery skin from the top, he did go back for seconds.

If he ate it, I can assume I’m making progress on the rice pudding front.

My goal: perfect rice pudding by the time my sailor returns from Afghanistan. Raised by a Canadian mother, the homemade treats of his childhood include pumpkin pie and Rice Crispies treats, but everyone needs a bit of Wales in their kitchen.