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Queen of Rice Pudding

Queen of Rice Pudding
Queen of Rice Pudding
This recipe is from the November 1943 edition of “Health for Victory,” monthly prepared by the Home Economics Institute in Mansfield, Ohio.


1 1/2 quarts milk (2 percent)

1 c. rice (dry)

1 c. sugar

1 tsp. salt

1 c. raisins

Grated rind of 1 lemon

2 large eggs, well beaten

1/8 tsp. nutmeg


Heat milk to scalding on high heat. Add rice, sugar and salt, stir well and turn down burner to simmer. Simmer for 45 minutes, then add raisins and lemon rind. Continue to simmer for 15 minutes longer. Pour some of the rice pudding over the beaten eggs, stirring well, then pour the egg mixture back into the pudding pan and cook two minutes longer. Add nutmeg and cool.

Makes eight servings. Each serving has 350 calories, 5 g (grams) fat, 9 g protein, 67 g carbohydrate, 1 g fiber and 400 milligrams sodium.


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