Today’s recipe is submitted by Karen Shayne – Sandy

It’s amazing how something as simple as Mom’s rice pudding can carry so much love and memory. That sweet, creamy dish wasn’t just dessert—it was her care, her resourcefulness, and the feeling of home in one bowl.

I still remember sneaking into the kitchen late at night, stealing a taste, and trying to “smooth over” the evidence afterward. Those little secret moments are what make the memory so vivid—a mix of mischief and comfort that sticks with you.

When I asked Mom to make it again, it wasn’t just about the flavor. It was about returning to a feeling I thought I’d lost. Each spoonful is a trip through time, a warm hug, and a reminder that the most treasured memories often come from the simplest things—and the people who love us most.

And yes, when I am home, I still sneak into the kitchen, steal a little love from the refrigerator, and do my best to cover up the mischief.

Mom, I know you’re reading this. Thank you for the beautiful memories and for always keeping the spirit of my childhood alive in my heart. I love you.

Mom’s Rice Pudding

Ingredients

2 1/2 cups milk
3/4 cup sugar ( Mom use’s part brown sugar/part white sugar)
1 tsp vanilla flavoring
2 cups cooked rice
2 Eggs
2 Tablespoons melted butter

Directions


Mix together and pour into a casserole dish.

Bake: 300 degrees for 1 hour or 350 degrees for 30 minutes

I cook at 350 degrees so the top will get a little brown.