"A Poor Man's Rice Pudding" - a recipe from 1796 Connecticut

[DetlefK]

I tried a version of that. The measures are examples only: Essentially the size of your baking-dish determines how much milk you use and that determines how much rice you use. Fill up to 1-1.5 inches below the rim. (You best use water to measure how much liquid you want to put into a particular baking-dish.)

Serves 1 to 2:
- 500 ml milk (about 2 cups)
- 100 g round-grained rice (about 1 cup)
- 100 g sugar (about half a cup)
- 1 heaped tablespoon of butter
- 1 pinch of cinnamon
Just stick to the ratios of the ingredients.

1.
Pour everything into the baking-dish and stir a few times.

2.
Put into the oven on a baking-tray with baking-parchment, just in case that you might spill while handling it.
Medium to low height in the oven, 150-180°C (300-350°F), pre-heated.
At the 30 minute mark, take out and stir to loosen up the rice, then return to the oven.
Total baking-time about 1h30m to 1h45m.

It's ready when the liquid is just gone. (Which is why Pyrex is nice, as you can see whether there's still liquid.) Total baking-time depends on volume and shape of your dish.







Next time I'm gonna lay apple-slices on the bottom of the dish before pouring in the other ingredients.

[MagickMuffin]

1. I just use leftover cooked rice

Add rice to saucepan, milk, butter, sugar, cinnamon or cardamon. Heat till thickened.

[Laura PourMeADrink]

2. Thanks! From my home state. I will try it.