Sometimes I am an impulse buyer. Sometimes I’m not. If I want something, I want it now. But my twisted mind will then wreck havoc and stress over why I should get what I want. I then mentally make a pro and con list on all the reasons why I think I deserve to get this impulse buy. Will it benefit me later? Will I think about this tomorrow…next week? Will I regret not having it next week? And….do I deserve it?
I guess now that I think more about this (see where I’m going with this?) It’s not really an “impulse” because I’m analyzing every single necessity and reason as to why I want something. The sad think is I usually end up not getting it or in the blue moon occasion that I do get it, I feel guilty and won’t buy anything for a while. I need help, don’t I?
Now onto something that will cure all problems. Rice pudding. But this isn’t any rice pudding. This IS the BEST rice pudding you will EVER make and EVER eat in your mouth. Mark my words.
A true labor of love, this pudding took me well over 2 hours to execute and I had to conquer the task since Joe has been begging me to for months…..no years! See, this rice pudding is special. This “Rice Pudding Supreme” is Joe’s mothers, mother’s retro recipe…dating back nearly 60 years. It is a true gem! I was handed the honor of Joe’s moms “recipe box” with all kinds of neat retro recipes- “chicken evergreen”, “jello supreme” and this favorite. As you can tell by the type-written recipe, there are no measurements or real directions-so I had to go on gut and lots of questions to my mother in law. I think we got it down!
I have to admit that I was slightly embarrassed at the checkout counter buying “canned fruit cocktail”..since you wont usually see that on this blog…but that’s what is so special about this recipe and what it calls for. And trust me…it is amazzzing! It did bring back some memories too. I always used to pick out and eat the cherries as a kid. You know you did too.
Method:
1) In a medium pot, add rice and 2 1/2 c of water. Leave on low-medium heat and stir constantly. Add pinch of salt. Do not cover or leave alone for a long period of time. Stirring is what creates the starchy consistency. This took 30 minutes.
2) After the rice has soaked up all the water, add in the 1 quart of milk. Now this is where I got scared because that’s is a lot of milk! Just continue to stir on medium heat and the rice will soak up all the milk and become super creamy. This part took 1 hr.
3) After the rice has soaked up all the milk and has become creamy, take it off the heat and place in bowl or Tupperware and chill in fridge for a few hours. (I sped this up and put in the freezer for about an hour).
4) In a mixing bowl or large stand mixer, pour in the heavy whipping cream and begin to whip starting on low speed and increasing until soft peaks form.
5) Once the rice is chilled, take it out of the fridge and pour it into a large bowl. Fold in canned fruit cocktail, raisins, 3/4 cup sugar, vanilla and cinnamon.
6) Now fold in the whipping cream carefully. Folding from the middle and around. Be gentle and keep it light and fluffy.
This is the best rice pudding you will ever have. I know..I cant stop saying it! Oh so creamy and decadent. Light and fluffy. Just enough sweetness and a bite of texture from the raisins and fruit. It is so worth the effort-You will never be the same again.
Don’t you love these retro-recipes?
Thank you Joe’s Grandma!
- 1 cup Uncle Bens white rice
- 1 quart whole milk
- 1 pint heavy whipping cream
- 3/4 c sugar
- 1 can "fruit cocktail" drained
- 1/2 c raisins
- 1 tsp vanilla
- 1/2 tsp cinnamon
-
In a medium pot, add rice and 2 1/2 c of water. Leave on low-medium heat and stir constantly. Add pinch of salt. Do not cover or leave alone for a long period of time. Stirring is what creates the starchy consistency. This took 30 minutes.
-
After the rice has soaked up all the water, add in the 1 quart of milk. Now this is where I got scared because that's is a lot of milk! Just continue to stir on medium heat and the rice will soak up all the milk and become super creamy. This part took 1 hr.
-
After the rice has soaked up all the milk and has become creamy, take it off the heat and place in bowl or Tupperware and chill in fridge for a few hours. (I sped this up and put in the freezer for about an hour).
-
In a mixing bowl or large stand mixer, pour in the heavy whipping cream and begin to whip starting on low speed and increasing until soft peaks form.
-
Once the rice is chilled, take it out of the fridge and pour it into a large bowl. Fold in canned fruit cocktail, raisins, 3/4 cup sugar, vanilla and cinnamon.
-
Now fold in the whipping cream carefully. Folding from the middle and around. Be gentle and keep it light and fluffy.
Enjoy!
PS….Don’t forget to ENTER my Giveaway…Just a few more days left!
Oh my gosh…my husband would like this so much! I’ve never made rice pudding, but he’s hinted about it in the past. The addition of the fruit cocktail would definitely be something he’d like.
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Oh you must make this! It is time consuming though…