Directions: |
Directions:Cook rice until done according to package directions. Mix together sugar, allspice and cinnamon. Beat eggs well, add heavy cream, vanilla and the sugar mixture. Butter 9"X9"X2" baking dish heavily (lots of butter). Pour pudding into prepared pan. Bake at 350º for 45 minutes or until set and firm with top well browned. Serve hot or cold. |
Personal
Notes: |
Personal
Notes: This is very rich! When Grace made this she had home made butter and lots of thick separated cream! This is true of lots of recipes, they are from and era before oleo! (Ha)
Peggy Anderson - When she lived in her apartment in Ashland City, Tennessee, I was fortunate enough to stop in to see Grandma just as she was pulling this rice pudding from the oven. Creamy and satisfying; perfect with coffee on a chilly day. I fondly recall this as the first and only time I ever spent quality time "alone" with Grandma. As I gingerly sipped my boiling hot coffee, she got up TWICE during our conversation to stick her coffee back in the microwave since it wasn't hot enough! I was amazed. Makes one wonder if even McDonald's coffee(back in the day) would have been hot enough to suit her! Haven't had rice pudding since, but if you are looking for a good old fashioned "comfort food" dessert recipe, this rice pudding is delicious!!
Blenda Long - I've made this many times for potlucks and the dish comes home empty every time. I do cook mine in a water bath but I don't know if that makes a difference or not. To make a water bath: Set the casserole dish with the pudding in a deep pan that is at least on inch larger on all sides than the casserole dish. After placing the casserole dish in the pan add water to the pan so the water is about an inch deep on the outside of the casserole. Bake as above. I also add about a cup of raisins sometimes to jazz it up a bit.
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This recipe for Rice Pudding from Grace Dahl is from