Simple and comforting, like wrapping up in a big blanket on a chilly Sunday morning. That's how I feel about fresh rice pudding, especially still warm from the oven. Store bought varieties cannot compare, but worry not, it's nearly fail proof to make yourself.

What You'll Need:

- 1 cup white rice
- 1 cup sugar
- 2 (12 oz) cans evaporated milk -or- 2 cans of coconut milk (not light)
- 2 tsp. vanilla
- 1 tsp. salt
- a 3 quart dish

Yup, that's it! We're being thrifty!

Put all your ingredients into your 3 quart pan or casserole dish.

Now, this is going to sound kind of strange. But fill the rest of the dish with water up to about 1 to 1/2 inch from the top.

Mix again and pop that sucker in the oven at 350°F.

After about 1 hour your pudding should form its first skin. You're going to mix this into the pudding and let it keep baking.

After about 30 minutes your pudding will have been productive and made its second skin. You're going to laugh at its attempts and stir this in as well.

After another 15 - 30 minutes you'll check your pudding for a last time. It should have formed its third skin. This one you're going to leave in place.

Remove the pudding from the oven and let it cool, then proceed to shovel into your feed-hole.

Ta-da!

Just like great grandmother used to make! Enjoy!


A minor edit because I forgot to mention!  My hubby likes to sprinkle nutmeg over the top of his serving sometimes. Other people like to bake raisins into it, but I personally cannot get behind the use of humiliated grapes.