I made SuperV's Rice Pudding

[SmokinLee]

Well I Finally have gotten around to makeing SuperV's rice pudding recipe today.

Here is the link to his recipe.

http://www.smoked-meat.com/forum/sho...t=rice+pudding

It was tip that brought up old gradma recipes that were passed down and we remembered eating as a youth. I had replied about my grandmas recipe for rice pudding and how I thought it was missing something, (her secret ) and Mr. Velek was kind enough to post this passed down recipe for rice pudding. I didn't have the berries as the recipe called for so, added 1/2 cup of raisins and sprinkled with cinnamon and fresh grated nutmeg before bakeing.

Here it is before tossing in the oven.




Right after it come's out of the oven.



And served.




I had a problem with bakeing because as per instructions, the recipe say's to bake at 285* for 2 hours or until an instrument insert comes out clean. Mine was in for 2 1/2 hours and still wet inside, I brought in my digi and placed it in the oven and it was within a couple degrees but did fluctuate about 15 degrees. So I cranked up the oven to 350 for 40 more minutes, and all was well. This is a great recipe and I like the added 12 oz. of evaporated milk. It is alot like my grandmas recipe, a custard like consistency. Thanks V..........................................LEE

[Bbqgoddess]

Lee that looks like a winner!
Yummy! I am going to have to try that! Mr V-Man is a wealth of yummy recipes!

[Bassman]

I haven't had rice pudding in forever. From the looks of that, I'll be trying this one.

[SmokinLee]

Yes he is. Them tailgaters are some of the best cooks.

Lee that looks like a winner!
Yummy! I am going to have to try that! Mr V-Man is a wealth of yummy recipes!

[cowgirl]

Great looking pudding Lee! Thanks to you and Mr V for posting this. I'm gonna give it a try.

[Slanted88]

Well I just added that to the do gig! Nice job! Looks tasty!

[supervman]

Lee
I apologize it didn't cook properly for you.
I use a Bowl and I'd think using a "flatter" dish like that would even cook it more evenly.
That recipe is from my Swedish Grandma.
We LOVE it.
LOTS of nice custard on top.
We like to put lingonberries on top. It is a nice addidtion, but they're hard to find.
I think it was "vlap"? who suggested currants. Nice substitution in my book.
Use a currant type jelly as the lingonberries we use have a "cranberry sauce" type of consistency to them.

Thanks for trying Lee. I hope you enjoyed and will make again.

[SmokinLee]

LOL, That was me that suggested the currants. But I was just bored and wanted to cook something and didn't run out to the store. ( 40 min. round trip ) and chances are I wouldn't find any currants. But I did have another thought on this. The only milk that the wife buy's is 1/2%. Now, since this is a handed down recipe I know damn well there was no such thing as 1/2 % back then, which would make a difference. I will make this again and use a shallower dish and buy a small carton of whole milk. Thanks again. And no need for an apology, it was great.

Lee
I apologize it didn't cook properly for you.
I use a Bowl and I'd think using a "flatter" dish like that would even cook it more evenly.
That recipe is from my Swedish Grandma.
We LOVE it.
LOTS of nice custard on top.
We like to put lingonberries on top. It is a nice addidtion, but they're hard to find.
I think it was "vlap"? who suggested currants. Nice substitution in my book.
Use a currant type jelly as the lingonberries we use have a "cranberry sauce" type of consistency to them.

Thanks for trying Lee. I hope you enjoyed and will make again.

[GoToLeep]

OK ... Have made this 3 times in the last week and a half. Needless to say it is a big hit and much easier than my old recipe. This stuff is awesome.
First 2 times baked according to recommended times, the 3rd time, had to let it go 35 minutes longer. Same pan, oven, etc. Anyway thanks V!!!

[Kyote]

looks great. will have to give the V-man's recipe a try.