topic Re: Looking for Rice Pudding Recipe in Recipes

Looking for Rice Pudding Recipe

momarati — Fri, 08 Apr 2016 14:00:13 GMT

Does anyone have a recipe for rice pudding that was used during World War II - I know some of the ingredients - 1 quart milk - 1/2cup sugar- raisins 1 tsp. vanilla and i am not sure if it was 1/2 cup or 1 cup of rice. Does anyone happen to have this recipe - I would appreciate it.

Re: Looking for Rice Pudding Recipe

PinkyPetunia — Fri, 08 Apr 2016 14:14:08 GMT

This sounds like a universal recipe for rice pudding. I'm sure it was made like this before and after WW II. I'm betting it's 1/2 cup of rice. Reminds me of a recipe I used to make from the Fanny Farmer cookbook. Some recipes call for an egg which might have been omitted in wartime.

Am dealing with a sick dog now but if you google you will find a multitude of recipes.

Re: Looking for Rice Pudding Recipe

PINKdogWOOD — Fri, 08 Apr 2016 14:35:06 GMT

@momarati I wish I could give you my mom's recipe because it was killer rice pudding. She rarely made it though, Dad had to beg her for it and it didn't last long. Dad had such a sweet tooth, there was always a great dessert of some sort in our house and he always saved room for it.

As Ms Petunia said, I bet if you google old fashioned rice pudding, you'll find a great one. I'd try 'cook's country', they love to fix some of the great old recipes.

Re: Looking for Rice Pudding Recipe

Scooby Doo — Fri, 08 Apr 2016 14:38:18 GMT

This is the recipe that I've used for many years.

Rice Pudding

Place 1 cup water in pan. Add 1/2 cup rice and boil for 7 min. Add 1/2 cup raisins, 1 quart of milk, 1/4 cup butter. Still well. Cover pan with lid and cook slowly for 30 min.

Meanwhile, beat 3 eggs in a bowl, adding 1/2 cup sugar, 1 tsp vanilla. Stir into rice mixture and cook until thick. Sprinkle with a little cinnamon if desired.

Use a heavy pan so the milk won't scorch.

Re: Looking for Rice Pudding Recipe

PINKdogWOOD — Fri, 08 Apr 2016 14:47:44 GMT

@momarati I changed my mind - do not go to 'cook's country', their website stinks. I'm a member, get their cook books, logged in and I still can't see the recipe - so annoying!!!

Instead, go to 'allrecipe's.com. They have a wonderful old fashioned rice pudding cinnamon raison recipe that's just like mom used to make.

Enjoy this site if you've never been there before, they have tons of fabulous recips for anything you may need. LOVE this site and I use it often!

Re: Looking for Rice Pudding Recipe

Campion — Fri, 08 Apr 2016 14:58:29 GMT

I make this: it's also called "Rizogalo" in Greek--literally rice milk. It's common across many cultures because it's a way to use excess milk and it's a cheap starch to fill up hungry bellies. Some people start the farm hands and kids on this at dinner to stretch insufficient meat for the rest of the meal!

2 tbsp. butter
1 quart milk
pinch of salt
1/3 cup rice (med grain Spanish or Japanese works well. You can use Jasmine or Carolina. Basmati makes "Kheer" or Indian rice pudding, which is traditionally flavored with rose water and almonds.)
3 inch strip of lemon rind
1/4 cup sugar
2 eggs, beaten well
1 tsp. vanilla extract
1/2 cup raisins (I use mixed golden and dark)
ground cinnamon for serving or use fresh nutmeg

In a large saucepan over medium high heat, melt the butter. Add the milk and pinch of salt and bring to a boil.

Add the rice and lemon rind and boil for approximately 25 minutes stirring frequently to prevent rice from sticking to the bottom of the pot. You want the rice to be tender but not mushy.

When the rice is cooked, remove the lemon rind and stir in the sugar.

Add about a cup of the warm milk mixture to the beaten eggs to temper them and prevent them from curdling.

Reduce the heat to low and add the egg – milk mixture into the pot, stirring constantly and continue to cook until the mixture begins to thicken. Remove the pot from the heat, stir in the vanilla and cool.

To serve, dust with a sprinkle of ground cinnamon. Some people prefer a little nutmeg. You can leave OUT the eggs if you boil the rice-milk until it's a bit thicker.

Re: Looking for Rice Pudding Recipe

ChynnaBlue — Fri, 08 Apr 2016 15:31:20 GMT

Have you tried the one the Blue Jean Chef posted recently? She even has a video showing how she makes it. Easy!

http://community.qvc.com/t5/Blogs/Rice-Pudding-The-Basics/ba-p/2628789

Re: Looking for Rice Pudding Recipe

susan kay — Sat, 09 Apr 2016 13:13:38 GMT

I found 2 recipes for rice pudding in my 1936 cookbook so a bit outside of World War II. No raisins in either, but you could add:

Rice Pudding

2 eggs

1/3 cup sugar

1/4 t. salt

1 t. vanilla

2-1/2 cups boiled rice

2 cups milk

Beat the eggs slightly and add the sugar, salt and vanilla. Then add the rice and milk. Pour into a buttered dish and place it in a shallow pan containing about 1-1/2 inches of boiling water. Bake at 350 degrees for about an hour. Yield: 6 servings

Creamy Rice Pudding

1/2 cup uncooked rice

1/4 t. salt

1/4 cup sugar

5 cups milk

1/2 t. cinnamon

Wash the rice thoroughly and mix all the ingredients together in a 2-quart casserole. Bake, uncovered, at 300 degrees for 2 hours. Yield: 6 servings

Re: Looking for Rice Pudding Recipe

candys mine — Sat, 09 Apr 2016 15:13:45 GMT

Here is my Grandmothers recipt for Rice Pudding. It's VERY simple and plain and good.

1/2 cup Long cooking rice. ( needs to be said these days )

1/4 cup Granulated sugar

1/4 Teaspoon salt ( I use a bit less )

5 cups whole milk

Method: Preheat the Oven to 300F

Wash the rice thoroughly

Mix all in a 2 quart casserole

Cook 2 hours stirring every 15 minutes.

Can be cooked at 325 or 350 degrees. Heat milk if putting into oven during cooking time of other foods.

Re: Looking for Rice Pudding Recipe

candys mine — Sat, 09 Apr 2016 15:23:35 GMT

@susan kay Whoops, didn't read the other posts before contributing mine. The Creamy Rice pudding is yummy. Grandma never put cinnamon in it though. Just make sure to stir in the " skin" that develops on top as it cooks. That's got a lot of sweetness to it.

Re: Looking for Rice Pudding Recipe

sfnative — Sun, 10 Apr 2016 23:51:38 GMT

@momarati

Though not the WWII which you seek, my favorite is a rice custard pudding. Love it!

Rice Custard Pudding

Source: McCalls Subscription Recipe Cards-Early 1980s

Very English in its origins, this really is an American comfort food. After making it, I’ll grab a helping for lunch a day or two later (what an indulgence!). This Rice Custard, which qualifies as a pudding, is fantastic. I highly recommend it – have been making it for 36 years.

½ cup Arborio rice (short grain)

5 cups regular milk (must be regular)

3 large eggs

3/4 cup cane sugar

1 tsp. salt

2 tsp. vanilla extract

1/8 tsp. fresh nutmeg to sprinkle on top (or pre-ground)

Day before: In top of double boiler, combine rice and 4 cups milk. Cook over boiling water, stirring occasionally for 45 minutes, until rice is tender (add water to lower part, if necessary). Remove from hot water. Let cool slightly, about 10 minutes, on a wire rack.
Lightly butter a 2 qt. soufflé dish or casserole; place in a shallow baking pan. In large bowl, with wire whisk, beat eggs with remaining 1 cup milk. Add ¾ cup cane sugar, the salt and vanilla; mix well. Gradually stir in the hot rice mixture and mix well.
Bake in 350 oven for 50 minutes, then raise heat to 375 for an additional 10 minutes.
Pour into prepared soufflé dish. Pour hot water to 1” depth around soufflé dish. Bake, uncovered, 50-60 minutes, or until knife inserted in the custard 1” from the edge comes out clean. Use pot holders to remove soufflé dish from hot water to wire rack. Be careful removing the pan with the hot water!
Cool at room temperature 1 hour, then cover with plastic wrap and place in frig, until very well chilled – overnight. Next day, about 1 hour before serving, sprinkle nutmeg on top of custard and let come up to room temperature.
Makes 8 generous servings.

Re: Looking for Rice Pudding Recipe

twinkies — Mon, 11 Apr 2016 14:40:36 GMT

"Lavender sage "I think thats her name had the best rice pudding ever but I cannot find the recipe , I used to make it for my husband , Does anyone have it , It is delicious!

cathy from ma

Re: Looking for Rice Pudding Recipe

Pat n 2 grands — Wed, 27 Apr 2016 15:25:17 GMT

My go to rice pudding recipe is one from Minute Rice that my mom used and I have used exclusively over the past 40+ years. It is not as creamy as many of the recipes are. It can be more custardy if you want (simply add more eggs to liquid mixture). I also use crockpot for this recipe...or you can bake at it 40-45 minutes (insert toothpick/knife when clean done).

I spray inside crockpot with nonstick spray.

Blend together:

2-3 cups milk (I like 3 cups personally - start less then more if you prefer moister)

1 tsp nutmeg

1 tsp cinnamon

3 eggs (*as stated above, I add more because I like more custardy)

1 tbsp Sugar

1 tspn vanilla

Add to liquid mixture above:

1 cup rice

1 cup raisins (I like a lot or other dried fruit option)

Fold until all wet.

Pour into crockpot, stirring every so often to keep raisins from falling to bottom and check for dryness. I cook on high for 30 minutes then on low for about 2-3 hours (difference varies because of crockpot -- mine is a 1.5 qt.)

Can be served warm (we add milk over pudding and eat hot).

Yes, it takes less time in oven (I use crockpot because I don't have an oven other than toaster oven). Now prefer crockpot as it seems to taste better and not as dry as from oven baked.

Re: Looking for Rice Pudding Recipe

flbettyboop — Wed, 27 Apr 2016 21:14:12 GMT

It is the one we always make when we want rice pudding... lavendersage

Baked Rice Pudding

2 cups milk
1/2 cup long grain rice
1/2 cup raisins (I don't really care for raisins in rice pudding so we usually leave them out or just and a few)
1/4 cup butter
3 beaten eggs
2 cups milk
1/2 cup sugar
1 tsp vanilla
1/2 tsp. salt
ground nutmeg or cinnamon (I love nutmeg on it)
light cream or milk

Heat oven to 325 degrees

In a heavy saucepan, bring 2 cups milk, uncooked rice and raisins to boiling; reduce heat. Cover and cook over very low heat about 15 minutes or till rice is tender. Remove from heat; stir in butter till milted. In a mixing bowl stir together the eggs, the 2 cups milk, sugar, vanilla and salt.
Gradually stir rice mixture into egg mixture.Pour into a 10x6x2 inch baking dish. Bake in a 325 oven for 30 minutes. Stir well; sprinkle with nutmeg or cinnamon. Bake for 15-20 mnutes more or till a knife inserted near center comes out clean. Serve warm or chilled with light cream or milk. makes 6 servings.

We sometimes double the recipe- well, most of the time! lol

~ lavender ?