Directions

This is a recipe that has been with me since I was a little kid! My great-grandmother used to make this whenever I went over her house! As she got older unfortunately, she forgot the recipe.

Over the years I experimented with many variations of the rice pudding recipe, but one day, I brought this one to Granny and asked her if it taste like she remembered hers. She said it was better!

Granny passed away at 98 years old back in 2016, but even still, this recipe has remained a staple in my home, and a favorite of everyone who tries it!

1. Preheat oven to 350°

2. Combine 2 cups of milk and rice in sauce pan. Mix together and boil over medium-high.

3. Immediately turn to low and cover for 15-18 minutes. 

4. Mix remaining 2 cups of milk, sugar, and vanilla and whisk together in bowl.

5. When rice is done cooking, add the butter and let it cool for about 10 minutes.

6. Mix the bowl ingredients into the pot. Add everything to a greased 9 x 13 baking pan and sprinkle top with cinnamon and freshly grated nutmeg.

7. Bake on 350° for 50 minutes or until a knife goes into the center and comes out clean. Serve warm!