Recipes

[sfnative]

@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)

1. 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.
2. 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.
3. Bake in 350 oven for 50 minutes, then raise heat to 375 for an additional 10 minutes.
4. 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!
5. 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.
6. Makes 8 generous servings.

[twinkies]

"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

[Pat n 2 grands]

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.

[flbettyboop]

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 ?