Prep 10 mins
Cook 2 hrs
A tasty creamy rice pudding recipe that does not use eggs. Sun-Maid puts this recipe around the time of the 1920's.
- 3 tablespoons rice
- 3 tablespoons sugar
- 1 quart milk
- 3⁄4 teaspoon salt
- 1 teaspoon vanilla extract
- 1⁄2 cup Sun-Maid golden seedless raisins
- 1 dash cinnamon
- Combine rice, sugar, milk, and salt in a 6-cup baking dish.
- Bake in a moderately slow oven (325 degrees) 2 hours, until rice is very soft, stirring every 20 minutes.
- Stir in vanilla and raisins, sprinkle with cinnamon, bake without stirring until a light golden crust forms, about 15 minutes longer.
I've been wanting to make this recipe for a really long time, so I was really glad when I had the time off to give this a try. Since it was a rice pudding, I was expecting a pudding-ey consistency, but even after cooking the rice-milk mixture for 3 hours, it was still pretty soupy! Since the recipe didn't specify what type of rice to use, I used medium-grain... perhaps I should've used short grain for it to be of a creamier consistency. Also, the salt also seemed a bit much, but the vanilla added a nice flavour. This was just sweet enough for my liking, but the consistency could do with loads of improvement.
I found that with this recipe the flavor was great, but it just would not thicken up at all! It was basically rice soup. I cooked it an additional hour with no change to the results. Since it did not specify the type of rice to use and it was supposedly a recipe from the 1920's, I used a traditional (not minute rice) short grain. I made it 2 different times once with traditional rice and once with minute rice. Both times I got the same results. My conclusion is that the only option to fixing this problem is to increase the amount of rice so it soaks up more of the liquid. Most recipes for rice pudding that I have seen (and that are thicker when done) call for 1/2 to 2/3 cup of rice. Some use minute rice, some not. I think that with this recipe it is just trial and error...for me it has been all error!