Culture / Food

Comfort food: Rice pudding

Rice PuddingAre you one of those people who puts it all out there on the Internet? A blogger who processes online and bares her soul?

I am not.

But, I do find blogging very therapeutic, a place I return to in search of community and support, a place where I can talk about things that matter.

Sometimes, however, the stories closest to our hearts are not ours to share. Sometimes, the things that need to be said, can’t be.  Sometimes, there are just no words. Sometimes, life sucks and you can’t blog about it.

I am in one of those times, so, I am resorting to the next best thing: comfort food. In this case, I’m talking about the rice pudding my mother makes for anyone who is in need of a little bit extra love.


Lytham St Annes My Mom’s Rice Pudding


  • 7 cups milk
  • 1 vanilla bean or 1 teaspoon pure vanilla extract
  • 1 cup rice
  • 2 cups granulated sugar
  • ¾ cup raisins
  • 2 large eggs
  • 1 tablespoon butter
  • ½ teaspoon ground cinnamon
  • 2 tablespoons confectioners’ sugar

1. Pour the milk into a saucepan and add the vanilla bean or vanilla extract. Bring to the boil and add the rice and granulated sugar. Stir often from the bottom to prevent sticking. Cook until the rice is tender, about 40 minutes.

2. Add the raisins to a small bowl and pour boiling water over them. Let stand until rice is cooked.

3. Beat the eggs. Remove the rice from the heat and add the eggs, stirring rapidly.

4. Meanwhile, preheat the oven to 400 degrees.

5. Drain the raisins and add them to the cooked rice.

6. Grease a baking dish with butter. We used an oval dish measuring 14 x 18 x 2 inches. Pour in the rice mixture. Sprinkle with cinnamon. Place the dish in a larger flameproof dish and pour boiling water around it. Bring to the boil on top of the stove. Place the dish in the oven and bake for 30 minutes or until custard is set. Remove from the oven and sprinkle with confectioners’ sugar. Serve hot or cold.

Yield: 8 to 10 servings

[FEATURED PHOTO CREDIT: daniel.d.slee via photopin cc]

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  1. I know how tough it is to keep things to yourself when all you want to do is reach out, share, find comfort. While I’m sure the rice pudding is healing in its way, I do hope you make it to the other side of sucky soon.

    • Thanks Deborah. It is hard to be a person who shares when you can’t. But, like most things, good friends and good food help to make it through.

  2. I’m sorry that you need the comfort food, Clare, but I love that you shared your mom’s recipe. I’ve never had rice pudding but it sounds warm and yummy.

  3. Pingback: Irish Soda Bread– how my Mom makes it | Musings from inside, outside, and underneath

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