My kids convinced me to try rice pudding a few years ago. I thought I’d tried – and decided – as a child that I didn’t like the stuff. Now, I’m not sure I ever even ate it as a kid! But rice cooked in milk and peppered with raisins and cinnamon just didn’t sound like the right combination of flavors, somehow.
Still, every time we went to a Mexican restaurant, the dessert of choice would be "rice pudding." At first, I wasn’t impressed. Then later, when sneaking bites, I began to be intrigued. The flavors of the smooth rice and sweetened milk were comforting – soothing after a spicy meal. Unlike a chocolate treat that felt indulgent, this dessert tasted homey. I was hooked.
Making rice pudding at home was another story. I tried a recipe that was done in the Crock-Pot – that sounded promising (it tasted awful). Another recipe called for cooked rice to be added to the milk instead of cooking the rice in the milk. I liked the idea of being able to use my leftover rice for the recipe, but in the end, the dish tasted nothing like what I’d come to love at restaurants.
Help your child head to the top of the class this year..
Ace it with your FREE School Success Guide
I finally stumbled on the rice pudding recipe I was craving when a mother in one of my daughter’s school classses, who happened to be from Mexico, brought in a snack for a room party. Rice pudding! I sampled it and, sure enough, the rice was just the right texture with a hint of creaminess. She graciously passed along her recipe, which I’m now passing along to you.