Recipes

[momarati]

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.

[PinkyPetunia]

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. 

[PINKdogWOOD]

@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.

[Scooby Doo]

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.

[PINKdogWOOD]

@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!

[Campion]

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.

[ChynnaBlue]

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

[susan kay]

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

[candys mine]

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.

[candys mine]

@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.