Depression Era Rice Pudding Recipe (Gluten-Free)

[Guest guest]

Depression Era Rice Pudding Recipe (Gluten-Free)

 

Grease a glass 9 " x 13 " Pyrex dish with solid shortening.

 

Preheat oven to 300F.

 

½ cup long grain white rice

½ cup sugar

1 can evaporated milk, diluted to make one qt [must use evaporated milk]

1 cup raisins

1 teaspoon vanilla extract

¼ teaspoon salt

Cinnamon to taste

 

Place all ingredients except cinnamon in pan. Generously sprinkle top with

cinnamon . At least once during the baking, stir cinnamon crust into the

rice and sprinkle top again with cinnamon. Let bake until rice is tender, or

approximately 1 ½ hours. Let cool and serve either warm or cold.

[Guest guest]

Okay, this brings back memories of greasing a pan with solid shortening or

frankley what would have been lard in the south.  The use of long grain rice in

the south is also very true.  We may have use blueberries where I live because

we are the blueberry capital of Georgia instead of raisins, but raisins would

have been use and possibly figs if they were in season or were canned or dried

in the pantry.  What a great recipe.  Thanks for sending it.  I can do this

on in my rice cooker without a problem and save the energy of my stove.  I love

the use of canned evaporated milk.  I love it on my cobblers.  It just so

creamy without all the fat of cream.  I try to cut calories where I can.  It

also works great in coffee as cream.

 

Dena

 

--- On Sun, 2/28/10, Fiona <mermaidfingers wrote:

 

 

Fiona <mermaidfingers

[veg_grp] Depression Era Rice Pudding Recipe (Gluten-Free)

gourmet-desserts

Sunday, February 28, 2010, 6:00 PM

 

 

 

 

 

 

Depression Era Rice Pudding Recipe (Gluten-Free)

 

Grease a glass 9 " x 13 " Pyrex dish with solid shortening.

 

Preheat oven to 300F.

 

½ cup long grain white rice

½ cup sugar

1 can evaporated milk, diluted to make one qt [must use evaporated milk]

1 cup raisins

1 teaspoon vanilla extract

¼ teaspoon salt

Cinnamon to taste

 

Place all ingredients except cinnamon in pan. Generously sprinkle top with

cinnamon . At least once during the baking, stir cinnamon crust into the

rice and sprinkle top again with cinnamon. Let bake until rice is tender, or

approximately 1 ½ hours. Let cool and serve either warm or cold.

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

I just started making this and realized I don't know what size can of evap

milk to use!! Fiona, can you tell me?

 

Thank you

 

Pam

 

On Sun, Feb 28, 2010 at 3:00 PM, Fiona <mermaidfingers wrote:

 

>

>

> Depression Era Rice Pudding Recipe (Gluten-Free)

>

> Grease a glass 9 " x 13 " Pyrex dish with solid shortening.

>

> Preheat oven to 300F.

>

> ½ cup long grain white rice

> ½ cup sugar

> 1 can evaporated milk, diluted to make one qt [must use evaporated milk]

> 1 cup raisins

> 1 teaspoon vanilla extract

> ¼ teaspoon salt

> Cinnamon to taste

>

> Place all ingredients except cinnamon in pan. Generously sprinkle top with

> cinnamon . At least once during the baking, stir cinnamon crust into the

> rice and sprinkle top again with cinnamon. Let bake until rice is tender,

> or

> approximately 1 ½ hours. Let cool and serve either warm or cold.

>

>

>

 

 

 

[Guest guest]

You can dilute evaporated milk half and half with water to make the

equivalent of whole milk. The large can of Pet or Carnation evaporated milk

contains 12 fluid ounces. But, even diluting a 12 ounce equally with water

is only going to give you 24 ounces and a quart has 32 ounces so I would

use one 12 ounce can plus 4 ounces of another one to make 16 ounces of pure

evaporated milk and THEN add 16 ounces of water.....THAT will give you a

quart ( 4 cups = 1 quart) of properly diluted evaporated milk.

 

It would seem to me if you didn't do it this way, you are going to have not

a rich enough milk.....but, it may be supposed to have the larger amount of

water......I would use 16 ounces of evap. milk and 16 ounces of water to

make the the rice pudding.

 

Nancy C.

East Texas

[Guest guest]

I ended up using two 5 oz. small cans for a total of 10 oz., and then adding

enough water to make a quart. It turned out fine, but I bet it would be

even better if I used a whole 16 oz.!

 

Thanks, Nancy.

 

Pam

[Guest guest]

Super! I love rice pudding. My grandmother used to make it when

I was really little, with raisins!, and I loved it so my mom started making it

and then I started making it. It is one of my favorite desserts and what is

so

funny, is that out of 7 children of my own....NOBODY liked it although I kept

trying.

So I have not had any for years and now I am diabetic and it would have too

many carbs.....boo-hoo. So enjoy a bowl for me!

Nancy C.

East Texas

 

 

 

I ended up using two 5 oz. small cans for a total of 10 oz., and then adding

enough water to make a quart. It turned out fine, but I bet it would be

even better if I used a whole 16 oz.!

 

Thanks, Nancy.

 

Pam