From the Rosie’s Riveting Recipes cookbook
My former 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’d never had rice pudding before, and it reminded me of my grandmother’s homemade tapioca pudding. Funny how certain foods bring back happy childhood memories.
Fast forward a few years. I’m testing some of the recipes for the Rosie’s Riveting Recipes historic cookbook, and while this recipe was easy to prepare and uses ingredients found in most pantries, it had a very different texture from the premade supermarket rice pudding, creating a delicious yet totally different experience. Puddings have variations, and it’s nice to try something different.
OLD-TIME RICE CUSTARD PUDDING
- 2 cups cooked rice
- 1/2 cup seedless raisins
- 2 cups scalded milk*
- 2 eggs, beaten
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
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 1 1/2 hours in moderate oven (325F). Serve warm or chilled, with or without cream.
*Pasteurization has taken the place of scalding.