Joey asked me for my rice pudding recipe, so here it is. It calls for instant rice, but don’t think that’s new-fangled; people have been dehydrating rice since they first started growing it!
Here’s a picture of the cookbook where I found the recipe.
It’s venerable, not to say ancient. The newer versions don’t have all the recipes this one has. I can’t tell you the copyright date, though, because that page is gone.
Just so you know how much people like this recipe, here’s the page it’s on.
And the recipe.
Betty Crocker’s Rice Pudding
- 1/2 cup water
- 1/2 cup uncooked instant rice
- 3 eggs, slightly beaten
- 1/2 cup sugar
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 2 1/2 cups milk, scalded
- 1/2 cup raisins, if desired
Heat oven to 350F. Heat water to boiling. Remove from heat. stir in rice. Cover and let stand about 5 minutes.
Blend eggs, sugar, vanilla and salt. Gradually stir in milk. Mix in rice and raisins. Pour into ungreased 1 1/2-quart casserole; sprinkle rice mixture with cinnamon. Place casserole in square pan, 9x9x2 inches; pour very hot water (1 1/4 inches deep) into pan.
Bake about 70 minutes or until knife inserted halfway between center and edge comes out clean. Remove casserole from water. Serve pudding warm or cool.
I hope you like it as much as we do!
A WRITING PROMPT FOR YOU: What is a favorite dessert for your character’s family?