Sunday, October 11, 2009

Harvest Rice Pudding

The thing I love about food bloggers is that when we make up a recipe we give it some name that makes it sound more fancy than it really is. Like this one: Harvest Rice Pudding. I changed one ingredient that made it taste a little more fall-ish, and now I can call it Harvest Rice Pudding. But still. And let's not forget the rice. What gluten-free eater has not sung the praises of rice at one time or another? Thank you, rice, for being deliciously gluten free and versatile enough to eat for dinner or dessert. When I make rice to go with dinner usually I'll make a cup or two extra and make some rice pudding afterwards. It saves on washing a pan later. And this pudding is really really good stuff, so I think you're going to want to try it the next time you make some rice to go along with your meals.
I love this cookbook. It's the bible for crock potters. If you love to crock pot you should check out Stephanie's blog. She challenged herself to use her crock pot every day for one year, and she posted the recipes, ingredients, and outcomes of all her dishes. It's so interesting and amazing at the same time. Who knew? And now she has her own cookbook and she's going to be on Good Morning America on October 13. So watch her! Because she rules at what she does. I know you're going to like her. Anyway, there's a rice pudding recipe in this book that I really like called Old Fashioned Rice Pudding and I usually do it in my crock pot. However, my crock pot has a broken handle and leaks the really hot electric current out of it and I'm afraid it will blow up one of these days, so until I get another one, I just tried this recipe in the oven. And I changed it just one tiny bit to see how I would like different spices. And it turned out fantastic, I think.

So fantastic, in fact, here is a photo of the bowlful I am eating in front of my computer while I blog about it. Pathetic, you say? I say all in the name of research, I say. But I digress.

Harvest Rice Pudding

2 1/2 cups cooked rice

1 can of evaporated milk

2/3 cup brown sugar

1 T soft butter

2 tsp vanilla

1/2 to 1 tsp pumpkin pie spice

3 beaten eggs

1/2 to 1 cup raisins

Mix all ingredients together in a large bowl. Place in a greased 8x8 pan and bake in the oven at 350 degrees for 50 minutes. Comes out golden brown. Can be eaten warm, cold, or reheated leftover with milk in a bowl in front of the computer while blogging.

Happy eating!

1 comment:

  1. That looks really, really good. My husband and son love rice pudding and I think I would really enjoy your recipe. Such a simple, but great idea to make extra rice. You can even freeze rice if you aren't going to use it right away. Too funny on the comments about changing names. Yes, we can do that! ;-)

    Did you see Steph on GMA this morning? She was awesome. I consider her a really good friend. We finally met at BlogHer Food last month. It was a highlight of the conference for me. :-)

    Shirley

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