Monday, March 16, 2009

Rice Pudding

Grease a glass 9" x 13" glass baking dish with solid shortening.

Preheat oven to 300F.

Ingredients:

½ cup long grain white rice
½ cup sugar
1 can evaporated milk, diluted to make one qt [must use evaporated milk]
1 cup raisins
1 teaspoon vanilla extract
¼ teaspoon salt
Cinnamon to taste

Directions:

Place all ingredients except cinnamon in pan. Generously sprinkle top with cinnamon . At least once during the baking, stir cinnamon crust into the rice and sprinkle top again with cinnamon. Let bake until rice is tender, or approximately 1 ½ hours. Let cool and serve either warm or cold.

History:

It seems like every culture around the world has their version of rice pudding. It is a cheap yet tasty luxury which can be eaten as a desert or snack. Again, this is an example of the starchy, "stick to your ribs" fare that was popular during the Great Depression.

3 comments:

  1. I made this with homemade soymilk and it came out creamy and delicious. It didn't last long. :)

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  2. we always used cooked rice??? is this cooked or not???

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