Wouldn’t you say that the kitchen is the main gathering place in your house? It’s the cornerstone for eating, conversation, coat throwing, and junk collecting, especially while most of us are spending more time at home. The kitchen in the house I grew up in certainly served those purposes. It was charming. I remember the white wallpaper with pink flowers, the window above the sink, and the whirring sound the fan made over the stove.

My mom was the pillar in our kitchen and her love was baking. She was a bonafide expert on all baked goods, whether she made them herself or when visiting a bakery. Not only did she know where the good bakeries were back when they had several local establishments in Canfield, Ohio, but she knew what treat they made that she thought was the tastiest.

The first recipe I am sharing, Adrienne’s Rice Pudding, screams dessert comfort food. Even as the temperature outside is warming, this recipe is a great one to try on those chilly or rainy spring/summer days. The smell will fill your kitchen with the aroma of cinnamon and vanilla. This dessert takes a little while to bake, so when my mom made it, she usually baked it in the afternoon. I still remember coming home from school, especially on a crisp fall day seeing my mom at the stove in her apron. I was excited at the notion we got to have this treat after dinner. It made me feel cozy, as it does when I make it today. I knew by the smell as I came through the door that I was one lucky girl to have a mom that loved confections. It was certainly one trait she handed down to most of us in our family: our love of sugar! I hope you enjoy this recipe as much as I still do and that the taste brings you a sense of comfort as it does to me. Please comment if you try it! Enjoy!

Adrienne’s Rice Pudding

  • 2 eggs well beaten
  • 1 cup of sugar
  • 1/2 tsp salt
  • 4 cups scalded milk (until bubbles form but not boiling)
  • 2 1/2 cups of cooked, cooled regular rice (not instant)
  • 1 1/2 cups raisins, if desired
  • 2 tsp vanilla
  • Dash of cinnamon and nutmeg

Combine eggs, sugar, and salt. Gradually add scalded milk. Add raisins, rice, vanilla, cinnamon, and nutmeg. Pour into a greased, 1-quart casserole dish. Set the dish in a shallow pan with about a 1″ of boiling water. Bake at 325 for about 1 1/2 hour until set but not completely dry. Mom used to sprinkle the top with cinnamon. Can serve warm or room temperature.

To the Dads

In addition to my weekly post, I want to shout out to all those who will be celebrating Father’s Day this weekend!

Hugs and admiration go out to:

– The dads that we’ll be spending time with in person or through a phone call

– The dads we are remembering with tears in our eyes

– Step-dads, fathers-in-law, first-time dads, soon-to-be -dads (my nephew Timmy!), pet dads, moms who also need to play the role of a dad too, Papas, and Grandpas 

– All the men who unselfishly step up to the plate and courageously act like a dad

I hope you enjoy the day! You deserve it! 

In memory of my dad, who I miss very much.

Ronald F. Czuba 

1930-2018