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- May 12, 2010
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- Now Florida but always a Kentuckian
Poverty Pudding is an early New England dessert. Good any time but thought be good to have during the Lenten season.
Poverty Pudding
1/2 cup uncooked rice
1/2 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 quart whole milk
Mix rice and 3 cups milk. Add salt and cinnamon to the sugar and mix into the milk. Pour into a well buttered baking dish and set in oven about 300 degrees.
Stir with a fork, occasionally, as the rice cooks, and add the remaining cup of milk as needed.
Rice pudding is at its best with long, slow cooking. The result, creamy and delicious.
In Vermont, it was served with maple syrup. Others serve it hot with butter floating in each serving or serve it cold with cream.
From: "Early American Recipes Traditional Recipes from New England Kitchens" by Heloise Frost.
Poverty Pudding
1/2 cup uncooked rice
1/2 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 quart whole milk
Mix rice and 3 cups milk. Add salt and cinnamon to the sugar and mix into the milk. Pour into a well buttered baking dish and set in oven about 300 degrees.
Stir with a fork, occasionally, as the rice cooks, and add the remaining cup of milk as needed.
Rice pudding is at its best with long, slow cooking. The result, creamy and delicious.
In Vermont, it was served with maple syrup. Others serve it hot with butter floating in each serving or serve it cold with cream.
From: "Early American Recipes Traditional Recipes from New England Kitchens" by Heloise Frost.
Bringing the