Rice Pudding

On this Father's Day, I honor the memory of Dad. It is hard to believe that it has been almost three years; I still miss Dad every day. But I am lucky to have so many good memories. Dad loved to eat and had many favorite recipes, and rice pudding was one of his favorite treats.


Mom made rice pudding when there was leftover rice from Chinese takeout. So a nice bonus of writing about rice pudding this week was that we got to eat Chinese food. But any rice will do for this recipe. The nice thing about this recipe is that the ingredients are usually just what you have around the house. 

Rice Pudding

• 1 cup rice
• 4 eggs, separated
• ¾ cup sugar
• 4 cups milk scalded
• ½ cup raisins
• ½ tsp. cinnamon

Cook rice according to package directions. Beat egg yolks with ¼ cup sugar until thick. Add rice, milk, raisins and cinnamon; mix thoroughly. Beat egg whites until stiff but not dry; beat remaining ½ cup sugar gradually. Fold into rice mixture. Turn into a greased 3-quart casserole dish. Bake at 325 for 50 minutes. Enjoy!