Cooking with Susie Q

13 years ago

Can you see it? The days are getting longer. We have gained more than 15 minutes the last time I notice on the news. I like it. We also received our first seed catalog in the mail a few days ago. It helps to get through the winter if we can plan out the garden and look at new types of vegetables to try.
I have had multiple requests for a bread or rice pudding. They are a great comfort food for the cold weather. Here are a couple of our favorites. Enjoy!

Rice Pudding
3 quarts milk
2 tablespoons ground cinnamon
1/4 cup butter
2 cups white sugar
1 cup heavy cream
4 eggs
1 cup uncooked white rice
1/ 2 cup raisins (optional)

    Directions: Combine the milk, cinnamon, butter, and rice and raisins in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.

Bread Pudding
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

     Directions: Preheat oven to 350 degrees F. Break bread into small pieces into an 8-inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Have a great week. I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week!