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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rice Pudding Recipe

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This recipe for Rice Pudding is from Heritage Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.
Personal Notes:
Personal Notes:
It seems like every culture around the world has their version of rice pudding. It is a cheap yet tasty luxury which can be eaten as a desert or snack. Again, this is an example of the starchy, "stick to your ribs" fare that was popular during the Great Depression.

 

 

 

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