MY MOTHER’S RECIPE #6 – Mom Mom’s Rice Pudding

“My life in the kitchen began with my grandmother….”  Samantha Verant

Hi there,

When my son Andrew was about 14 he played midget football. That is how I met Brad Spence, who grew up to become an extraordinary chef. Standing at the football field that day, I would never have imagined that possibility. But Brad apparently loved cooking and after college graduated from the CIA. He went on to cook and rub elbows with some of the superstars of the cooking industry.

Eventually he returned to his home town and got a position with Marc Vetri who has the hottest restaurant in Philadelphia. Brad went on to open Amis in Philadelphia and Connecticut. He developed an extraordinary ever changing menu but the one constant was his love for his Grandmother’s rice pudding. It was always on the menu.

Her name was Agnes Greth Spence, aka MomMom. Brad tells me, Agnes was known for her cooking and her athleticism. I imagine that is where Brad inherited those talents.

What follows is the recipe exactly as it appears in Marc Vetri’s cookbook

I am afraid the directions might be too light to read, so here are clearer directions:

Ingredients:
Milk – 8 cups
Sweetened Condensed Milk – 1 6-ounce can
Arborio Rice – 1 cup
Unsalted Butter – 4 tablespoons
Sugar – ½ cup
Fine Sea Salt – ¼ teaspoon
Vanilla Bean – 1 (alt. 1 ¼ teaspoons vanilla extract)
Eggs – 4, beaten
Instructions


Directions
Combine milk, sweetened condensed milk, rice, butter, sugar, and salt in a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds into the pan, stirring until evenly dispersed.

Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the rice is just tender, about 25 minutes, stirring now and then. Remove the pan from the heat and let cool slightly. Whisk in the beaten eggs. Let cool in the pan and serve.

The pudding can be made up to 4 days ahead and kept in the refrigerator with the lid on. For a lighter texture, fold in about 2 cups whipped cream before serving.

See you soon, ❤️💕 Bernadette

32 comments

  1. Wonderful!
    I loved rice pudding as a girl, and it was served as a side dish at every restaurant in FL where I grew up. Now, living in MN, I haven’t had it in years. I hope one of our talented chefs reads this and gets inspired to bring it North😊

    Liked by 3 people

  2. 💜 I Love “Rice Pudding” EveryOne, just don’t Get Enough of it; sometimes I AM Experiencing CHOICE!!! Paralysis when it comes to Desserts especially making My Own

    …💛💚💙…

    Liked by 2 people

  3. 💜 …yet plenty of CHOICE!!! Chocolate and Cake in The Fridge; who NEEDS!!! a Wife 😂🤣😅😆😁😄😃😀🙂 🤔 ?

    …💛💚💙…

    Liked by 1 person

  4. Please do not have an attack! But, I have never had Rice Pudding, and would not look at bread pudding. That said, I kinda like the looks and the ingredients of the Rice Pudding. I suspect I will have to make very small quantities as I am fairly certain my hubby will not even try it.

    Liked by 1 person

  5. This looks like a winner for my ‘old time favorites’ recipe collection! Now I see where Brad got his start in the culinary world! I so love the stories behind the recipes… it makes the recipe even more delicious!!!

    Liked by 2 people

  6. I have been eying the Arborio rice for weeks now and dreaming of rice pudding…I love my mother’s version which is baked with nutmeg on top and also love creamed rice pudding which I am guessing this one emulates…No one in this house does but hey ho I am going to make it just for me… I have done with the pondering and drooling …x

    Liked by 2 people

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