Favorite Rice Pudding

 Here’s a recipe for rice pudding that I remember making in home economics class.  It uses purchased cook-type pudding mix as the base. It didn’t look like it had enough rice, but thickened up perfectly.

I buy mixes like this in bulk, so I weigh out what I need.  I used my frozen rice I had made in my instant pot and portioned out in 1 cup packages. 

The recipe is from the book Sophie Leavitt’s New Penny Pincher’s Cookbook, published from 1971 to 1975.   My husband liked this because it is similar to what his mom made frequently for his family with eight kids.   He insists the recipe have cinnamon and nutmeg, although the original doesn’t call for it.  I agree!                  

                    Favorite Rice Pudding

  1 1/2       cups  milk

  1 1/2       ounces  vanilla pudding mix -- cook type (half box)

     1/2       teaspoon  vanilla

  1              cup  cooked rice

     1/2       tablespoon  butter

  1              large  egg -- beaten slightly

     1/4       cup  raisins – optional

                  Cinnamon and/or Nutmeg - optional

Prepare rice according to package directions, set aside.

Stir milk into pudding mix.  Add vanilla and rice.  Cook and stir about 5 minutes until thick and creamy.

Add butter.  Take the pudding off heat; slowly stir the beaten eggs into the pudding.

Put back on medium heat and cook, stir for a minute or two but do not boil.

Remove from heat, stir in raisins.  Stir in cinnamon and/or nutmeg now or wait until served and sprinkle on top as desired.

Cool, push a piece of plastic wrap right on the pudding to keep a skin from forming.  When cool, refrigerate.

1 box cook type pudding mix is 3 ounces.