Rice Pudding

I was reminded today that it had been awhile since my last post.  Tonight we had Sweet and Sour Chicken for dinner with rice.  So, I made sure to have plenty of extra rice so I could make one of my favorite recipes of my Grandma's, her rice pudding.  I have made it a few times before but have never taken note on the exact measurement of the ingredients therefore never getting the same results twice.  I got out my recipe box from my grandma in hopes of finding a recipe card with more exact directions.  I didn't find one but while I was going through the cards I could smell my grandma.  The smell brought tears to my eyes and memories of me and my sisters playing dress up in her closet came to me.  We loved dressing up in her colorful muu muu's (and yes I did just google to get the correct spelling and that's what it said). and grand necklaces.  Good times!

Rice Pudding

1 1/2 cups cooked rice

1/2 cup of milk

2 eggs

1/4 cup of sugar

1/2 tsp of cinnamon

1/4 tsp of nutmeg

This is the recipe card I used.  It is one my mom gave me but it doesn't have exact measurements and I always used leftover rice that has already been cooked which doesn't help when it says 1 cup uncooked rice.

 Put the milk in a sauce pan and heat it to an almost simmer.
Not to a simmer, stop just before.

 Beat the 2 eggs.

 Butter a casserole dish or in my case a small to medium size glass bowl.

 Combine all the ingredients in the bowl and put into a 350 degree oven.

 Stir after 20 minutes.

 Continue to cook for 15 minutes or until a toothpick comes out clean.

And Enjoy!  Most of my memories of rice pudding are eating it cold.  I don't know if it was because it wasn't a popular dish (I can't imagine that being the case) or if my grandma just made too much.  Whatever the reason I love it cold and was always thankful for the leftovers.