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- Depression Era Rice Pudding Recipe (Gluten-Free)
Depression Era Rice Pudding Recipe (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Pudding Recipes
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Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
Depression Era Rice Pudding Recipe (Gluten-Free)
This recipe comes to us from Ann Sokolowski.
Grease a glass 9 x 13 Pyrex dish with solid shortening.
Preheat oven to 300F.
½ cup long grain white rice
½ cup sugar
1 can evaporated milk, diluted to make one qt [must use evaporated milk]
1 cup raisins
1 teaspoon vanilla extract
¼ teaspoon salt
Cinnamon to taste
Place all ingredients except cinnamon in
pan. Generously sprinkle top with cinnamon . At least once during the
baking, stir cinnamon crust into the rice and sprinkle top again with
cinnamon. Let bake until rice is tender, or approximately 1 ½ hours.
Let cool and serve either warm or cold.
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