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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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5 Responses:

 
Ryan Donner
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
28 Feb 2008 6:11:36 AM PST
This recipe looks wonderful!
My sister is at college and she has
celiac disease and for school, I have to do a project on foods of the Great Depression!
~Thanks

 
Shannon
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
21 Jun 2008 8:02:23 AM PST
Thank you, thank you, thank you...it is great to know there are choices for people with gluten intolerance.

 
max843
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
07 Dec 2008 12:24:50 PM PST
Delicious - just like my mother used to make in the 40s and 50s! (I rarely had any bad reactions until she began using prepackaged foods.)

 
katiedid
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
04 Aug 2010 12:05:24 AM PST
Can substitute coconut milk for evaporated if cannot tolerate dairy.

 
chrissy
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
23 Aug 2011 4:14:58 PM PST
How long will this keep in the refrigerator? I enjoy having extras to have for breakfast always in a rush to cook in the morning--it is so delicious--I love it!




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