Rosie’s Recipe — Old-Time Rice Custard Pudding

My ex spouse used to bring home rice pudding from the refrigerated section at the supermarket. He said it reminded him of his grandmother’s rice pudding. I never had rice pudding before, but when I tried it, I was reminded of my grandmother’s homemade tapioca pudding. Funny how certain foods can bring back happy childhood memories.

Fast forward a few years. I’m testing some of the recipes for Rosie’s Riveting Recipes, and was eager to try this classic recipe for rice pudding. It was easy to prepare, with ingredients that can be found in most pantries. (Although I’m not a raisin fan, so I omitted them.) It also has a very different texture from the pre-made supermarket rice pudding, which made it a totally different experience. Puddings can have variations, and it’s nice to try something different. Enjoy.

GM

 

OLD-TIME RICE CUSTARD PUDDING

  • 2 cups cooked rice
  • ½ cup seedless raisins
  • 2 cups scalded milk*
  • 2 eggs, beaten
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • nutmeg

Mix rice and raisins. Place in 8-inch baking pan, 3 inches deep. Blend milk into beaten eggs, sugar, salt and vanilla. Pour over rice and raisin mixture. Sprinkle with nutmeg. Place pan in shallow pan of water. Steam bake 1½ hours in moderate oven (325º). Serve warm or chilled, with or without cream.

*Pasteurization has taken the place of scalding.

Rosie’s Recipe Corn Pudding

This recipe is such a classic, and it’s so simple, that I’m surprised that neither my mother, nor any of my grandmothers, ever prepared it. It’s included in Rosie’s Riveting Recipes, and it’s probably one of the easiest recipes in the entire book. The results are delicious. The pudding has a rich, buttery flavor, making it the perfect, flavorful side dish. Enjoy.

GM

CORN PUDDING

  • 3 eggs
  • 2 cups fresh or canned corn
  • 2 tablespoons melted margarine
  • salt and pepper
  • 2 cups milk

Beat the eggs. Add all the other ingredients and salt and pepper to taste. Pour into a greased baking dish, place in a pan of hot water, and bake in a moderate oven for about 1 hour or until set in the center. Yields 6 servings.

Note:  A 15.5 ounce can of corn works nicely for this recipe.