Vintage Rice Pudding Recipe

A blast from the past Rice Pudding

Allighty, it is time for another delicious, delightful vintage recipe that I am sure Megan can’t wait to sink her teeth into. So, today I’m going to make a vintage recipe, rice pudding. That’s right. Do you remember grandma used to make that? Okay, so we’re going to start by You want to take a like a loaf pan, take about a tablespoon of butter, put it in there. I’m going to put this into the oven. The oven’s preheating at 325. just to let that melt. Then we’ll get on to the next step. While that butter is melting down in that pan, because we don’t want it to stick, get out your saucepan. We’re going to add to that one and 3/4 cups of, you guessed it, whole milk and three uh one of a cup of long grain white rice, 14 cup of regular white sugar, and a/4 teaspoon of kosher salt. Stir this up. We’ll put this on the stove and bring it to a boil or stir it up. Okay, it’s boil time. All righty. Took the pan out of the oven. It’s time to rock the butter. That’s right. Want to just, you know, swish it around. Don’t want any stickies. You know what I’m saying? All righty. I think we’re pretty swishy. There we go. All righty. Move that. No, we got to keep that here. Okay. And we brought this to a boil. So now we’re just going to go ahead and give it a final stir and pour it right on into the uh into the loaf pan. There we go. Just like that. Rice and all. Okay. So now I’m going to put this in the oven. It’s going to go in for 45 minutes, but every 15 minutes you’re supposed to stir it. So I uh that’s what I’m going to do because I like to follow the directions. You know, those vintage things, you know. All righty. So, off to the oven with you and I’ll see you probably in about 45 minutes after my stirring is done. Okay, it’s been 45 minutes and I stirred it every 15 minutes just like the instructions said. Now, we’re going to add in 1 tbsp of vanilla and 14 of a cup of raisins. And we’re going to mix this in real well. Then, we’re going to put this back in the oven again. That’s right. Back in the oven again for another uh 15 minutes. 15 minutes at 325 and then it’s supposed to be done. Then it’s supposed to be done. Now, it says we can uh serve this either chilled or warm. They say both ways or either way, I guess. Um and it should be done then. So, I’m going to go ahead and This looks like it’s all stirred up to me. I’m going to go put this back in the oven. And tasty taste time is coming around the corner. All righty. seems to have like gelled up and all and it’s still kind of warm. I’m going with the serving it warm thing. I think it’s going to taste better than if it’s cold, but it says you can do either one. So, I got these fancy dancy little glasses here. We’ll put some in each of them like so. Just like I said, hope it’s not still too warm. I love raisins, so it should be good. Maybe I should let it cool a little more. I think like that’s going to be quite nice. Now, it says to hit it with a little dash of cinnamon. So, we’re going to sprinkle just a hint of cinnamon like it says. Okay. Okay. Hopefully, not too much. And then just a little bit of whipped cream. Now, does that look fancy? I’m just saying. Look at that. All righty. I do declare I believe it’s tasty.