A bit of advice: If at all possible, try to finagle someone* in your household to keep up a constant supply of pudding or custard in the refrigerator at all times. Then you can shovel it in your mouth without guilt because all that calcium is so good for the baby.
Those little buggers are such a convenient excuse sometimes.
* Ideally, the MiL, who makes possibly the best rice pudding in the world. But she's my supplier. You can't have her.
7 comments:
That sounds heavenly. If you won't share your supplier could you pretty please share the recipe?!? I'd love to have a fantastic rice pudding recipe.
Puddingics anonymous. Sounds like an addiction to me. :) And now the poor babe in arms is your excuse. :) MiL will have to attend pudanon meetings in the future for feelings of being an enabler.* hee hee . Beth
word verification - cesse
french momma's boy
*no offense to folks with 'real' addicitons.
Butter an 8-cup baking dish. Pour in six cups of milk (whole, please).
Sprinkle over that 6 tablespoons of white rice. Add 3/4 cup of sugar. Place in a pre-heated 325 degree oven. Stir once every thirty minutes for two hours. Add 3/4 cup of raisins, 1 and 1/2 teaspoons of vanilla. Stir. Grate a bit of nutmeg on the top. Bake without stirring for 30 minutes. Let it cool.
Excellent for breakfast, snacks, lunch, or dessert. Or all of the above.
Adapted from Craig Claiborne's recipe for OLD FASHIONED RICE PUDDING, New York Times Cookbook (an old edition; I don't have the date in mind.)
OH dont give it a thought...The thousands of calories you will be burning just feeding your cubbie will off set the pudding...
I know what we're having this rainy weekend...!! Thanks, MIL!
Milkshakes. They were my fun mainstay when my littles were born. Calcium galore!
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