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.

Beef Chop Suey

This recipe is based on the Heart Chop Suey recipe found in Rosie’s Riveting Recipes. I’ve modified it as many people today would find organ meat yucky, and, in some cases, the organ meat itself may be difficult to find. For this recipe I used stew meat as a substitute, but I think chuck steak, or even a tenderloin, would also do nicely. The end result was a tasty, easy-to-prepare meal that was both healthy and delicious, and, somehow, I think Rosie would approve.

Enjoy.

GM

BEEF CHOP SUEY

  • 1 to 1 1/2 pounds stew meat or chuck steak
  • 3 tablespoons flour
  • 2 cups coarsely chopped onion
  • 1 cup chopped carrots
  • 1/4 cup butter or margarine
  • 1 cup diced celery
  • 1/2 coarsely chopped green pepper
  • 2 bouillon cubes
  • 2 cups water (or 2 cups of beef broth, omitting bouillon cubes)
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons soy sauce
  • 4 cups boiled rice

Cut meat into 1/2-inch cubes and dust with flour. Place meat and onion in heavy frying pan and brown in butter or margarine. Add celery, carrots, green pepper and bouillon cubes and 2 cups water. (Beef or chicken stock can be used in place of water and bouillon cubes.) Cover and simmer until tender, about 1 to 1/2 hours. Add seasonings and sauce. Serve with boiled rice or fried Chinese Noodles. Yields 6-8 servings.