in the kitchen with Dinah…

At our extended family’s so-fun Christmas Day brunch, my daughter-in-law by grace Brooke arrived with a kick-it rice pudding dusted with cinnamon and a joy to behold. She said it was a recipe her mother had loved, one gleaned from none other than the late Dinah Shore.

If you’re too young to remember Dinah, take my word for this:  she was a Southern lady, a delightful performer, rowdy in the way I long to be and the woman who, single-handledly, convinced two generations of Americans they should “see the USA, in their Chevrolets.”

A bit of research tells me she was an unlikely star–born to a Jewish family in the south and dealing with polio from an early age. But when I think of her, I think of bright, humorous, clever, deliciously sexy.  No question, she’s one of the models I catalogued in my growing-up years. And the fact that she could date the then-cool Burt Reynolds (a decade or so her junior) and create fantastic food like this…enough said.  Sign me up.

Carla. 1.3.12

Dinah’s Rice Pudding

Yield: 4 Servings

  • 1/2 c Regular rice
  • 1 c Water (slightly salted)
  • 1 qt Whole milk
  • 1/4 c Butter
  • 3 ea Eggs
  • 1/2 c Sugar
  • 1 c Raisins
  • 1/2 ts Vanilla
  • 3 tb Sugar
  • 1 tb Cinnamon

Instructions:

Slowly pour rice into rapidly boiling slightly salted water in a large pot. DO NOT STIR! Cover tightly and cook exactly seven minutes at which time all the water will be absorbed and the rice will be slightly undone. Add the milk and butter; stir a little. Bring to a boil cover and cook slowly over a low flame for one hour. Meanwhile beat eggs; add 1/2 up sugar raisins and vanilla. pour the mixture into the rice stiring slowly until the rice starts to thicken. Serve hot warm or cold with a mixture of the cinnamon and remaining sugar sprinkled lightly and evenly over the top

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