1920 Rice Pudding Recipes
OLD-FASHIONED RICE PUDDING
This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. -Sandra Melnychenko, Grandview, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.
Nutrition Facts : Calories 214 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 266mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
OLD-FASHIONED RICE PUDDING I
This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.
Provided by Juanita
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
- Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
- Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g
1920 RICE PUDDING
This recipe is from a book compiled and up-dated by Jaine Rodack called "Forgotten Recipes". I am posting this recipe because I believe this is a recipe my dear sister-in-law has been wanting. It is posted word for word from this cookbook, but I am guessing at the times as I have not made this recipe.
Provided by Darlene Summers
Categories Long Grain Rice
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the rice.
- Mix rice with milk, syrup, salt, cinnamon and raisins.
- Grease a pudding dish (actually vegetable oil would do just as well); pour pudding into dish.
- Bake slowly at 250° for 3 hours, stirring often to prevent sticking during the first hour.
- Serve hot or cold.
Nutrition Facts : Calories 373.3, Fat 9.1, SaturatedFat 5.6, Cholesterol 34.2, Sodium 454, Carbohydrate 64.8, Fiber 1.1, Sugar 37.6, Protein 9.6
TIBETAN RICE PUDDING
This recipe was adapted from "Beyond the Great Wall", a new book by Alford and Duguld that covers the cookery from areas at the fringe of China that are not included in the traditional Chinese cook books. The broken rice (the broken grains that result from rice milling) is available at most Asian markets.
Provided by lynnski LA
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice in 3 cups of water, bring to a boil, then cook on medium low until the water is absorbed and the rice is cooked, about 15 minutes.
- Add the salt, then stir in the milk and apples.
- Increase the heat to nearly a boil, then reduce the heat to very low, cover and simmer until very thick, takes about 45 minutes to one hour; stir occasionally with a wooden spoon.
- After about 30 minutes of simmering, stir in the honey.
- Serve with a drizzle of honey, a dollop of yogurt and if desired, a bit of butter.
Nutrition Facts : Calories 180.6, Fat 3.1, SaturatedFat 1.8, Cholesterol 9.2, Sodium 44.6, Carbohydrate 33.8, Fiber 0.8, Sugar 14.2, Protein 4.6
MIDDLE EASTERN RICE PUDDING
Stumbled upon this recipe on the internet in a blog called "Porcini Chronicles", which was posted by one of the blog members - Suzan .The recipe originally came from about.com by Fayed Saad, but she modified it by adding less sugar and adding some salt.Anyways,the whole point is that this makes the most perfect rice pudding anytime you make it, both in flavor and consistency.It is also the best comfort food that you can have on any day.It can be eaten warm or cold and garnished with cinnamon and nuts or with anything that your imagination comes up with.This is one of my all time favourite desserts and hopefully you will like it as much as I do.
Provided by Baker30
Categories Dessert
Time 5m
Yield 2-4 cups, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Step 1: Heat the rice and water in a very large pan to the boiling point,then lower the heat and simmer covered until the rice is done and the water is completely absorbed (approx. 15 min.).
- Step 2:Add the milk and stir to incorporate paying particular attention to scraping all the rice from the bottom of the pan.Bring to a simmer and cook stirring periodically until mixture becomes thick and creamy.
- Step 3:Add the sugar and orange-blossom water.The consistency will become more liquidy as a result,so continue cooking and stirring for another 5-10 minutes until it is thick and creamy once more.
- Step 4: Remove from heat and carefully pour into serving cups.Serve warm or cold.Garnish with cinnamon and chopped nuts.
- Note:If going to serve cold ,let it cool in the serving cups for a few minutes ,then cover with a plastic wrap and refrigerate.
Nutrition Facts : Calories 771.1, Fat 12.4, SaturatedFat 7, Cholesterol 36.6, Sodium 733.5, Carbohydrate 145.7, Fiber 2.8, Sugar 69.2, Protein 18.3
SUN-MAID OLD-FASHIONED CREAMY RICE PUDDING
A tasty creamy rice pudding recipe that does not use eggs. Sun-Maid puts this recipe around the time of the 1920's.
Provided by Caryn
Categories Dessert
Time 2h10m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Combine rice, sugar, milk, and salt in a 6-cup baking dish.
- Bake in a moderately slow oven (325 degrees) 2 hours, until rice is very soft, stirring every 20 minutes.
- Stir in vanilla and raisins, sprinkle with cinnamon, bake without stirring until a light golden crust forms, about 15 minutes longer.
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