Creamy Rice Pudding: A Taste of the Colonial Era

Rice pudding has been a beloved dish for centuries, and during the colonial era, it was a staple dessert. With simple ingredients like rice, milk, sugar, and eggs, this comforting dish was easy to prepare in hearth ovens or over an open flame. Sweetened with molasses or maple syrup and spiced with nutmeg, colonial rice pudding was both a treat and a way to use up leftover rice.

History

Rice pudding traces back to medieval Europe, but it became popular in colonial America due to the availability of rice from the Carolinas and sugar from trade routes. Colonists adapted the traditional recipe using milk, eggs, and natural sweeteners like molasses or honey.

It was commonly served warm after meals or as a nourishing breakfast dish. Unlike today’s modern variations, colonial rice pudding was often baked in an earthenware dish over a slow fire, giving it a thick, custardy texture.

Equipment

• Large saucepan (this is the FATHER of all saucepans!)
• Wooden spoon (Love environmet & style? Get this bamboo spoon set)
• Earthenware or cast-iron baking dish
• Whisk
• Measuring cups and spoons
• Oven or stovetop

Ingredients

• 1/2 cup uncooked short-grain rice
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup molasses (or maple syrup for variation)
• 1/4 cup sugar
• 2 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/4 cup raisins (optional)

Instructions

1. Cook the Rice

In a large saucepan, bring 1 cup of water to a boil. Add the rice and lower the heat, letting it simmer until the water is absorbed. Stir occasionally to prevent sticking.

2. Heat the Milk Mixture

In the same saucepan, add the whole milk, heavy cream, sugar, and molasses. Stir gently over low heat until the sugar dissolves completely. Do not let it boil.

3. Temper the Eggs

In a separate bowl, whisk the eggs until smooth. Slowly add a few spoonfuls of the warm milk mixture to the eggs while whisking continuously. This prevents the eggs from scrambling. Once tempered, pour the egg mixture back into the pot.

4. Add Spices and Simmer

Add salt, nutmeg, cinnamon, and vanilla extract to the mixture. Stir well. Let it simmer on low heat, stirring occasionally, until it thickens slightly.

5. Bake the Pudding

Preheat the oven to 325°F (160°C). Pour the mixture into a greased earthenware or cast-iron dish. If using raisins, sprinkle them on top. Bake for 30-40 minutes, stirring once halfway through to distribute the rice evenly.

6. Serve and Enjoy

Once the pudding is golden and set, remove it from the oven. Let it cool slightly before serving. Enjoy warm or chilled with an extra sprinkle of nutmeg on top.

Special Notes

• For an authentic colonial flavor, use molasses instead of sugar.
• If cooking over an open flame, use a double boiler to prevent scorching.
• Some variations included a splash of rum for special occasions.

Nutrition (Per Serving)

• Calories: ~250
• Carbohydrates: 40g
• Protein: 6g
• Fat: 8g
• Sugar: 20g