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    Scott Adams

    Depression Era Rice Pudding Recipe (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Ann Sokolowski.



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    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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    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

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    Thank you, thank you, thank you...it is great to know there are choices for people with gluten intolerance.

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    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.)

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    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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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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