Old-Fashioned Rice Pudding

People used to recycle their left over food.  More often than not, they would concoct something into a  delicious dessert or something sweet.  Rice Pudding is not one of my favorites, but when this is made right, it is awesome.



There are many variations of this recipe.  My great-aunt used to sometimes add a little of the dark Karo syrup and sometimes add raisins to the recipe.    Yum delish!





1/3 cup uncooked rice
4 cups milk, scalded
1/4 tsp salt
1/4 cup sugar
2 tbs butter

Combine all ingredients in a  flat baking dish (6-1/2 x 10-1/2 x 1-3/4 inches) and place in a slow oven (300 degrees).  Bake for 1-1/2 hours, or until rice is perfectly tender and pudding is thick and creamy, not dry.  Stir every 15 minutes with a fork, carefully turning under to brown top and scraping the edges down.  Serve hot or cold.  Makes about 5 servings.

My variation on this would be to use leftover rice, add about 1 tbs flour (for binding) and 1 scrambled egg.  Reduce cooking time to about 20-30 minutes, and then broil a few minutes to brown the top.