Rice Pudding: The ultimate comfort food

I spent my second snowday of the year cozy in my jammies for most of the day, surfing the web and knitting (though not at the same time). Comfort foods seemed to me to be the order of the day, so I decided to make something I don't often have the time to make: my mom's baked rice pudding. It takes no time to mix up, but requires three and a half hours in the oven, and needs some attention during the first hour in the oven.

There's a fabulous article about rice pudding - specifically, Northern or New England baked rice pudding - that I found earlier today; it's from the blog of the "World's most popular blogging anesthesiologist," Joe. (He mentioned, when I spoke with him via email, that there will be another rice pudding post this coming week. 'Tis the season, I guess.)

If you don't have the time to read the article (and it's worth it), I will mention this, which is a key point: baked rice pudding is not your typical diner-style rice pudding. It's baked for a looong time, and develops a lovely, almost butterscotch or dulce de leche flavor to it. It's delicious warm, but I love it cold for breakfast (or as a snack, or lunch, or...you get the point). (My kitty cat has discovered that he likes rice pudding, too. Weirdo.)



I use my mother's recipe, which is straight from her Fannie Farmer cookbook. I, too, own a copy of Fannie Farmer; in fact, it was the very first cookbook I ever purchased. Imagine my dismay when I discovered, probably 15 years ago, that my copy's version of Baked Rice Pudding was DIFFERENT from my mother's! Nutmeg instead of vanilla? Sacrilege! I immediately called Mum and obtained the "correct" recipe, and promptly wrote it in my copy of Ms. Farmer's cookbook.

We (Mum and I) have also discovered over the years that different types of rice can significantly alter the outcome of this dish; I prefer Carolina Extra Long Grain.

Baked Rice Pudding

4 cups milk
1/2 teaspoon salt
2/3 cup granulated sugar
1/2 cup rice (Carolina Extra Long Grain)
1 teaspoon vanilla

Preheat the oven to 300˚F. Put all of the ingredients into a buttered baking dish and stir to blend. Bake for 3 1/2 hours, stirring three times during the first hour of baking so the rice doesn't settle.