This is a simple recipe for baked Rice Pudding from a 1959 cookbook.
1/2 cup rice
1 quart milk (that's just under 1 litre)
1/2 teaspoon sugar (white or brown)
1/2 teaspoon salt
Wash rice, add remaining ingredients and pour into greased baking dish. Bake in 275F (that's 135C) oven 3 hours. Stir frequently during the first hour. Serves 6.
Variations: Add 1/2 cup raisins or 2 eggs during last hour. I also vary with lemon or orange rind, lavender or rose petals infused in the milk, or hisbiscus tea infused in the milk (strain after infusing before making as above).
I love these simple nostalgic recipes. We can do so many things from the basic.
Oh by the way the 1959 Cookery Book is Culinary Arts Institute Encyclopedic Cookbook.
Christmas around the world
7 years ago