Grammy’s Rice Pudding.

A holiday favorite!

Directions:

• Preheat oven to 400F.

• Mix all ingredients into a large bowl. Try to dissolve the sugar as much as possible.

• Transfer mixture to a metal baking pan. (it seems to take longer in a glass pyrex)

• Place on the bottom oven rack to cook. Bake for 2 hours (maybe longer).

• Stir about every 30 minutes. A bubbly brown film will form on top of the rice pudding, I reach underneath the film to stir. It is OK if some of the film gets mixed in.

• The rice pudding should have a bit of a watery consistency when done. After it sits awhile it will continue to get firm. If it is too firm when you take it out of the oven, it will be too dry when served. Getting the right consistency is the trick! Not too wet and not too dry!

• Serve in small dished and sprinkle cinnamon on top each.

Ingredients:

• 1 quart whole milk

• 1/2 pint heavy sweet cream

• 1/2 cup sugar

• 1/3 cup rice (long cooking Carolina)

• 2 tsp vanilla extract