Tag Archives: golden raisins

Sweet & Creamy Rice Pudding

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There isn’t much I look forward to more than a creamy dessert waiting to be enjoyed and today that meant rice pudding with golden raisins. Make it early in the day and allow it to cool, on the countertop or in the fridge, and you’ll be rewarded in the evening with smiles all around.

This recipe, originally from Paula Deen, can be found in my “Missouri to Maui” cookbook. I altered the recipe only by using golden raisins instead of the dark as the golden variety always plumps better, retaining their burst of flavor. I also used short-grain rice; although the original recipe doesn’t mention what type of rice to use, I prefer short-grain sticky rice any time I’m cooking. Do use a double boiler to prepare this as the condensed milk cannot stand much heat. Don’t forget to keep an eye on it and stir frequently. Adding the vanilla after the pudding finishes cooking supplies both flavor and a hint of color to the dish.

If you’re a rice fan and a pudding person, combine those likes into a fabulous treat for yourself and those around your table. A healthy dollop of whipped cream or cool whip only adds to the fun. Enjoy!

Rice Pudding


½ cup uncooked rice
3 cups boiling water
½ t. salt
1-14 oz. can sweetened condensed milk
4 T (1/2 stick) butter
½ cup golden raisins
1 T. vanilla

Directions Measure rice, boiling water, and salt into top of double boiler. Cook over rapidly boiling water until rice is tender, about 40 minutes. Stir in condensed milk, butter, and raisins. Cook, stirring frequently, over boiling water until slightly thickened, about 20 minutes. Remove from heat and stir in vanilla Serve warm or chilled. Serves 8.

New Post, Old Pie

Walnuts really are the best nuts for this pie I’ve decided; they add great texture, chopped to 1/4 t. size; flatter pecans wouldn’t add as much texture to this pie as only 1 cup of nuts is used.  I didn’t have my stick of butter softened much at all; just cubed the butter small and creamed it with the liquid from the egg yolks. You wouldn’t want the butter completely soft so this worked fine. Vinegar is the unexpected flavor in the pie and it is just enough to keep it from being overly sweet.   Beat the egg whites frothy and fold in to the batter gently. This results in a top crust that crumbles easily; use a serrated knife to slice this.  A just-right accompaniment tonight was a large dollop of Cool Whip.  Delicious!

If you’re after an easy to prepare dessert (completed in 30 minutes prep time, including rolling out a pie shell) then check out this savory “old timey” cupboard pie.  It’s a snap to make and definitely a real snap-crackely-pop for your palette.

Mrs. Bernie’s Chewy Nut Pie


1/2 cup butter
1 cup sugar
2 eggs, separated
1 T. vinegar
1 cup pecans or walnuts, chopped
1 cup raisins
1 9” unbaked pastry shell

Directions Preheat oven to 350. Cream butter, sugar, egg yolks, and vinegar in medium bowl. Add nuts and raisins. In separate bowl, beat egg whites slightly, and fold into first mixture. Stir well to blend all ingredients. Pour in unbaked pastry shell and bake for 45 minutes and allow to cool before cutting.