I have been doing a lot of research this month on Pioneer recipes. This one was shared in the July 2011 Friend Magazine.
It's so simple because you just dump everything into your baking dish, stir and bake for 2 hours. Our family has a severe hatred for raisins in baked goods so we used dried cherries instead, but you can leave the dried fruit out all together. A quick note: we used short grain rice since that's all we generally eat in our family. You'll notice in my photos that my rice pudding is a bit more firm. Long grain would give this a creamier result.
All of these ingredients are ones the pioneers had. Their primary spice was nutmeg, which they carried as nuts and had to grate on a very sharp rasp to use in their cooking and baking
2/3 cup long-grain rice
1/3 cup brown sugar
4 cups whole milk
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/4 cup regular or golden raisins (optional)
1. Preheat oven on to 275°F.
2. Lightly spray 8x8" (or 2 qt) glass baking dish with cooking spray.
3. Put all the ingredients into baking dish and stir together.
4. Bake pudding for two hours.
5. Serve warm or cold.
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