Grandma Emsley's Rice Pudding
Grandma Emsley’s Rice Pudding
A Flaweless Milk & Rice Dessert “Soup”
Prep Time: 10 Minutes
Cook Time:1 hour 45 minutes
Serves: 8
This is my Grandma, Annie Emsley’s, recipe. My Mama got this recipe from her Scottish mother-in-law, Annie, and made it frequently - to our family’s delight. It is simple and oh so comforting. The milk forms a surface skin, which is my Dad’s favorite part.
Grandma Emsley’s Rice Pudding
INGREDIENTS
1/2 cup long grain rice
1/2 cup sugar
1 teaspoon vanilla
1/2 cup water
8 cups milk
3/4 teaspoon freshly grated nutmeg
METHOD
Preheat oven to 325 degrees.
In a 10 cup deep casserole dish or Dutch oven without the lid, combine the rice and water.
Bake mixture in oven for 15 - 20 minutes until the rice has absorbed the water.
Remove from oven and add the sugar, milk and vanilla. Stir until combined.
Top with freshly grated nutmeg return to oven.
Continue baking for 1 3/4 hours.
Pro Tip: There will be liquid milk in the finished product and the rice will be thoroughly cooked through. You’ll know it’s done because your kitchen will smell heavenly and that milk skin will be puffed up.
Got more rice?
Check out my recipe for Paella (the Flaweless way)!
