Vintage recipes can be interesting in making them. The rice is cooked in this rice pudding recipe until it falls apart. It works, but you start questioning your idea to make it right up to dishing the pudding up. A taste of it warm confirms it was worth cooking the life out of that poor rice.
Brought to women, and their kitchens, by the Borden Company, in the publication New Magic In The Kitchen, 208 Delicious Dishes Made With Sweetened Condensed Milk (it has been scanned in by a library so you can see the original booklet). From what I can find, it was published in the 1920-30 time period.
If you have a real double boiler pot setup, this is a great recipe to use it for.
Eagle condensed milk was a Borden brand.
The version I used must be a little later, maybe in the 1930’s, with the same photo used; going through the online scan from the original booklet, I found the recipe on page 45 below:
The recipe is very similar, with only milk name changes, a little less water, and a five-minute longer cooking time.
Cream Rice Pudding
Ingredients:
- ½ cup white rice
- 3 cups water
- 1 tsp fine sea salt
- ¾ cup sweetened condensed milk
- 2 eggs, room temperature
- ½ cup raisins
Directions:
Rinse the rice well in cool water, in a mesh strainer.
Bring water in a double boiler to a boil, put the top on, and add the rice, water, and salt.
Cook until the water is absorbed, stirring periodically. I cooked the rice on medium-high, with the lid on. It took about 30 minutes for the rice to absorb all the water.
(Pro tip: The water will boil off at the bottom of the double boiler. I boiled a tea kettle of water and added more to the bottom pot as needed so I wouldn’t go dry.)
Beat the eggs and whisk into the milk. Add the mixture to the rice, stirring constantly.
Stir in the raisins.
Cook for 10 minutes, stirring every few minutes.
Dish into ramekins and chill.
Made 4 to 6 servings, depending on your dish size.
~Sarah