As a kid I would get so excited when my mom made rice pudding, it has always been a type of comfort food for me and I find the simpler the recipe the better, especially old fashion custard with raisins but since rice pudding is from all over the world I like to taste the different variations that are made and haven’t found one I don’t like.
I was in one of those moods to eat rice pudding. Giving up processed sugar for Lent didn’t deter me and since I wouldn’t be eating it I could try a new recipe out for my family, just testing the waters so to speak so when I did eat sugar again I would make it if they liked it.
You might have guessed they liked it so I decided to share it and will make it again soon (can’t wait!) I found this recipe in a very old cookbook my mom gave me years ago.
The copyright is 1945, some of the recipes may be out of date making for an interesting read and giving a lesson in not having a lot of luxuries but making the most of what you have and turning it into something special with hard work. I can really appreciate and respect that.
Todays recipe is simple, with no eggs and according to my family very tasty.
Poor Man’s Rice Pudding:
1/4 cup of rice – pinch of salt
3 tablespoons sugar
1 tablespoon butter
1 quart milk
Wash rice well and put it in a baking dish with the salt, sugar and butter. Pour the milk over and bake in slow oven (275-300) at least two and a half hours, stirring rice twice during the first hour.
I used oat milk, vegan butter but that was my preference and per my family tasted great.