Karen’s Killer Fixin’s: Rice Pudding

It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is RICE PUDDING!!

Rice pudding is one of my husband’s favorites. It’s funny I didn’t learn that early in our marriage. As the “perfect” wife, you’d think I’d have figured it out.  Although it kind of fit into the same “I should have known” story I tell of when I went to the trouble of mastering the “over easy” egg.  I didn’t eat eggs back then so I had to work really hard to learn how to make them, only to find out years later that he actually preferred his eggs with broken yolks and over hard!  🙂  Ah, well, at least I can now make eggs any way anyone likes them. 

When my husband reads today’s Fixin’s, he’ll be craving a batch of rice pudding.  It’s been a while.  Nice thing is he can have his pudding, and eat it, too! This one won’t heat up the kitchen. He might even make it himself.  Wanna bet it’s a double batch? 🙂

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 97 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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RICE PUDDING
[Serves 6-8]

3 beaten eggs
½ tsp. salt
2 cups milk
2 cups cooked rice
1/3 cup sugar
1/3 cup raisins
1 tsp. vanilla
ground cinnamon
light cream

In 2-quart casserole, combine eggs, milk, sugar, vanilla and salt.  Add rice and raisins.  Mix well.  Microwave, uncovered, just until thickened, 8-10minutes, stirring every 1½-2 minutes.  Sprinkle with cinnamon.  Let stand 30 minutes without stirring.  Serve warm or chilled with light cream.

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6 Responses to Karen’s Killer Fixin’s: Rice Pudding

  1. I’m making this today! My mother used to make rice pudding and I loved it. Don’t know how that slipped from my cooking habits. Thanks for this and for prompting such as good memory!

    • Karen Docter says:

      You’re welcome, Jerrie! My DH’s mom used to make it for him because it was his favorite. I should make it this weekend myself! Stop by and let me know how this recipe compares to your mom’s. 🙂

  2. Pamela says:

    I LOVE rice pudding and haven’t had it in years…and years. And I’ve never made it. Thanks for this easy recipe – can’t wait to try it!

    • Karen Docter says:

      Thanks for stopping by, Pamela! I hope the recipe matches your memories. Please stop back by once you’ve made it and let me know how you like it. Happy Saturday!

  3. My husband was born in Louisiana, I was born in Idaho. When he told me he wanted rice and gravy for dinner, I was clueless. The only way I’d ever eaten rice was as a breakfast cereal, or rice pudding.

    He’d never heard of either one.

    I’m now a devotee of rice and gravy, especially with smothered chicken.

    I really don’t know if he’d enjoy the pudding, but he loves dessert, so it’s worth a try. I know I’ll eat it. LOL

    • Karen Docter says:

      I wonder how many of us have one or two of those “clueless” moments with our husbands. 🙂 I can’t say I really know what you mean by rice and gravy either, but then, I don’t live in the south. If you’d ever want to appear on my Karen’s Killer Fixin’s blog to share your recipe and your books, give me a shout. I’m always on the lookout for both!

      I hope you both enjoy the Rice Pudding. (BTW, my husband DID read this blog this morning and DID say, Double Batch, please! 🙂 )

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