Sunday, March 22, 2009

RICE PUDDING 1959

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.

3 comments:

  1. Hi Becca, how many people is that recipe for?

    I love rice pudding but this looks like a recipe for one (addict). Bye the way, I add nuts (blanched Almonds, cut fine) and raisins. mmmmmm

    ReplyDelete
  2. G'day Ric,

    The rice increases quite a lot in volume absorbing the milk. This will happily serve 4 - 6 people. Yes dried fruit and/or nuts are a great additions, as is nutmeg.

    Enjoy!

    ReplyDelete
  3. Lovely....I make Indian Rice Kheer a similar recipe....on the stove, but I have never thought of slow baking....sounds like a great idea. I will surely try it. I do add raisins and cardamom in my recipe. Nice post.

    ReplyDelete