Every now and then I crave the comfort foods from my childhood. And this week was one of those times. It’s hard for me to remember who made rice pudding for us, but I think that it was my Grandma Jan (my mom’s mom). I remember eating it at her dining room table while sitting in the big round brown chairs. I don’t have the recipe that my Grandma used, but I’d like to think that my rice pudding tastes very much the same. It does to me anyway. And, I’d also like to think that mine is healthier, because there’s no doubt that hers probably calls for lots of sugar & butter.
Because we’re making healthier choices, I tried to make this as healthy as possible. That can be tricky when it comes to something creamy like pudding. I only make this rice pudding a couple of times a year, if that and so I’m not going to feel completely guilty. But, we are trying to stick to the 30 Day Clean Eating Challenge as much as possible and I’m not sure how well this fits in.
1.5 cups rice (I used brown rice, pre-cooked.)
2 cups of 1% milk
1/8 cup maple syrup (or sugar)
1/4 tsp salt
1 tsp vanilla
1/4 tsp cinnamon
Over medium heat, in a saucepan combine rice (pre-cooked), 1.5 cups milk, maple syrup (or sugar), and salt. Stir until combined and cook for 15 minutes, stirring occasionally and be sure to get the bottom of the pan. In a small bowl, beat the egg. Turn heat down to low and stir in the remaining 1/2 cup of milk, the egg, vanilla and cinnamon. Stir constantly for 2-3 minutes, until mixture becomes thick. Remove from heat. Serve warm or let cool. We like to top our rice pudding with raisins, banana slices, berries, etc. Just about anything you like.
Enjoy! I actually prefer to eat the pudding warm. But, my kids like it once it has cooled.
Do you like rice pudding? Does it remind you of your childhood too?
What do you like to top yours with?