Family Recipe Corner

" Growing up, my mother made this pudding often. It was so good, full of cinnamon and nutmeg, It was everyone's favorite". This was my grandmother's recipe, she used to make this for my mother and her siblings when they were children". 

Mamas Raisin Rice Pudding

2 cups cooked rice
½ cup of butter, melted
1-1/2 cups sugar
1/2 Tsp. salt
6 eggs
1-1/2-2 cups milk
1-1/2 Tsp. Vanilla
2 cups Raisins

  • Place rice, raisins and butter in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, vanilla, sugar, salt, cinnamon and nutmeg; pour over rice. Stir. Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers. 

  • “ Who could forget grandma's raisin pie. She made it all the time. It was so good, we ate it hot and cold. I've been told that this recipe was passed down to grandma from her mother. It’s great with Vanilla ice cream.

    Grandma Margaret’s Raisin Pie

    2 cups Sun-Maid Natural Raisins
    2 cups water
    1/2 cup packed brown sugar
    2 tablespoons cornstarch
    1/2 teaspoon nutmeg
    1/4 teaspoon salt
    1 tablespoon lemon Juice
    1 tablespoon butter
    1 double unbaked pie crust


    COMBINE raisins and water and boil for 5 minutes.
    BLEND sugar, cornstarch, nutmeg  and salt.
    ADD to raisin liquid and cook, stirring until clear.
    REMOVE from heat.
    STIR in lemon juice and butter. Cool slightly. Turn into pastry-lined pan.
    COVER with top pastry or lattice strips.
    BAKE at 425 F about 30 minutes or until crust is golden brown.
    Makes 1 pie (8 servings).

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