Creamy, dreamy, old fashioned rice pudding – daydreaming of yesteryear and a little boy named “Pudding Boy” who grew up on a farm. When times were simple and everything was made from “scratch”, pudding was no exception. Pudding Boy is a nickname that was given to my Dad when he was a little boy. As the name would imply, he loved pudding – all pudding, and thus, the name Pudding Boy was born. When I have listened to my Dad talk about his childhood it is immediately apparent that he loved his childhood, his mother’s baked goods, trips to the market with his Dad and life on the farm by the expression on his face, the twinkle in his eyes and the love in his heart.
And as I made the rice pudding, I could not help but think of Pudding Boy, my Dad, and what a fantastic kind, warm, and loving Dad he is, and how much love I have for him in my heart. Food plays such an important role in our lives and in our memories … and so today, make your Dad’s favorite treat and share the priceless gift of you with him!
- 3/4 cup uncooked white rice
- 2 cups milk, divided
- 1/3 cup white sugar
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, and beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm or cold.