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Cedar Rapids, Iowa 52401
Mad About Food: Ms. Mary Peters’ Rice Pudding
This special recipe for Rice Pudding is nostalgic, comforting, perfect for fall
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It’s September already, and I’ve honestly not been ready for anything fall-related — until I visited an old friend.
When I walked into Ms. Mary Peters’ granddaughter’s house and smelled the nostalgic, comforting smell of nutmeg, it took me back to my childhood memories of my Granny making rice pudding for us as an after school snack. I had to know if her recipe was the same, but to my surprise, it wasn’t. However, it was still delicious!
Ms. Mary Peters is a wonderful and sweet but stern woman, and I admire her very much. She is a great-great grandmother and little in stature, but don’t let that fool you. Her grace and tenacity are unmatched. She drives herself, travels, cooks for her family and more. I always say that I’m going to be free, capable and able just like her when I get blessed to be a thriving great-great grandmother.
Now that I’ve let y’all have a tiny glimpse of the awesome creator of this rice pudding, let’s get into the rice pudding itself. I did tweak her recipe a little but not much. I just added some cinnamon and more rice, just because it’s my preference. Ms. Mary’s version is a rice base but mostly a fluffy and light custard on top. Mine is similar, but I love rice, so mine has rice throughout. Again, just my personal preference.
Recipe
Ms. Mary Peters’ Rice Pudding
Ingredients
1 cup white rice, cooked
5 eggs
1 can evaporated milk
1/2 stick butter
1 teaspoon baking powder
1 cup sugar
1 tablespoon nutmeg
Directions
In a deep 7x9 baking dish, place the cooked rice on the bottom.
In a medium bowl, mix the eggs, evaporated milk, sugar, baking powder and nutmeg until well combined. Pour the mixture on top of the rice.
Cut up the butter into small pieces (one pat equals 4 pieces if that helps for reference), and place the pieces all over the custard mixture. Sprinkle with a little more nutmeg.
Bake at 350 degrees for 20-25 minutes or until the custard sets to a tight jiggle. You can also do the toothpick test. Let cool for 10 minutes and serve warm. Enjoy!
Source: Michelle Madden
I hope I did her proud with my version of her already-perfect recipe. I’m grateful to have her influence in my life. I’m more appreciative that she gave me her permission to use her recipe to honor her in my column. Ms. Mary Peters, you are a real, inspirational blessing, and I’m glad to know you.
Now let’s roll up our sleeves, wash our hands and get started creating your very own version of Ms. Mary Peters famous Rice Pudding!
Reach Michelle Madden at Da Munchie Plug LLC on Facebook.
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