Here is a dish that is sure to warm your tummy and bring a smile to everyone you are serving.
When we were growing up my mom regularly put a side-dish on the table that she called Glorified Rice. It was served chilled and had pieces of pineapple and an occasional Maraschino cherry. I remember it being so refreshing and a special treat. She also made a creamed white rice dish that we sprinkled a lot of cinnamon sugar on top before eating. It was all good and obviously created some wonderful childhood memories.
After I met Randy he introduced me to one of his family favorites. It is a rice pudding that is baked as a casserole and presented with a heavy dose of cinnamon on the top. It is on every holiday table for us and it rarely makes the “leftover” list. Like any other recipe that comes into my hands, I’ve adapted it a bit to add some richness to the cinnamon flavor. Let me know what you think.
- 1 cup white short-grained rice
- 3 cups water
- 3 large eggs – beaten
- 1 1/4 cup sugar
- 1 1/2 cups heavy cream
- 2 tsp cinnamon
- 2 large cinnamon sticks
- 2 tsp vanilla
Directions: Combine rice, water and cinnamon sticks in a large saucepan over medium heat. Cover and cook until liquid has cooked out – approximately 12-15 minutes. Stir occasionally to avoid scorching. Do NOT allow the rice to scorch or burn. Preheat oven to 325 degrees. Prepare a large casserole by spraying the sides and bottom. Set aside.
In large bowl, combine eggs, 1 cup sugar, heavy cream and vanilla. Whisk it together until well combined. Add cooked rice and mix well. Pour mixture into the prepared casserole. Combine 2 tsp cinnamon and 1/4 cup sugar-mixing well. Sprinkle cinnamon mixture over the top of the rice casserole. Bake 50-60 minutes, uncovered. Serve immediately.