What’s Cooking – Something with Rice April 10, 2013Posted by Pam in KC in Uncategorized.
When Judy announced that Rice — used as an ingredient in a dish — was the ingredient of the week, I couldn’t decide if I would make Hoppin’ John (a rice and black-eyed pea dish) or something else. I opted for something else – a dish from my childhood.
Pictured above is my mother’s Joy of Cooking book. This edition is from 1975. The only recipe I can remember my mother making from this cookbook is Rice Pudding. In fact that is where the first book mark is.
Apparently Momma made this recipe June 3rd, 1977. She marked up the recipe the way she liked it. I basically followed her instructions — but used 4 large eggs since that’s what I had on hand. Given her caution about not overcooking the pudding, I may have undercooked mine a little, but it still tastes good!
- 2 cups rice – COOKED
- 1 1/3 cup milk (I used 2%)
- 1/8 teaspoon of salt
- 10 tablespoons of sugar
- 1 tablespoon of melted butter
- 1 teaspoon of vanilla
- 1/2 teaspoon of grated lemon rind
- 1 teaspoon lemon juice
- 1/3 cup raisins (optional — I didn’t have any)
Combine all ingredients, pour into a greased pan – I used my 2 1/2 quart casserole dish. Cook at 325 degrees for 50 minutes until set. Can be served warm or cold.
Check out what others did with rice over at Patchwork Times.