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Depression Era Rice Pudding Recipe (Gluten-Free)
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 so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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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