1920 Rice Pudding

⏱ 195 mins 🍽 4 serving(s) 🏷 Long Grain Rice

This traditional rice pudding originates from a 1920s recipe collection. It combines raw long grain rice with milk, cane syrup, cinnamon, and raisins before a slow bake. The method involves frequent stirring to achieve a creamy, comforting texture. Perfect as a dessert, it can be enjoyed either warm or chilled. The recipe yields enough for four people.

1920 Rice Pudding

Ingredients

  • 5 tablespoons raw long grain rice
  • 4 cups milk
  • 1/2 cup cane syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup raisins

Method

  1. Rinse the rice thoroughly.
  2. Combine the rinsed rice with the milk, cane syrup, salt, ground cinnamon, and raisins in a bowl.
  3. Lightly grease a suitable pudding dish with vegetable oil, then transfer the mixture into it.
  4. Place the dish in an oven preheated to 250° and bake for 3 hours. Stir the mixture frequently during the initial hour to avoid it sticking.
  5. The finished pudding can be presented either hot or once it has cooled.

Nutrition (per serving)

Sodium454000 mg

Recipe details

CategoryLong Grain Rice
AuthorDarlene Summers