“Rice pudding is how God intended us to eat rice,” my father announced when I mentioned I was thinking about making some. Well that settled it, rice pudding it would be. With a little investigation, I found that there are two basic ways to make rice pudding – baking or boiling. Then there is my dad’s way, which is take some cold white rice, add some cream, sugar, and cinnamon. Mix and eat. Dad has been making rice pudding this way my whole life, but dad’s method has never appealed to me that much, so boiling or baking it would have to be. The first recipe I tried called for 3/4 cup of heavy cream for a recipe that only served 2 people. Yikes! Too rich, couldn’t eat it. (Ever notice that recipes 20 years and older can be a bit heavy on the cream and butter?) A couple of adjustments later, I settled on this recipe, using the boiling method. It is especially tasty with raisins.

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