Rice is one of those wonderful foods that, if a made a part of your food storage, with even a minimum of care can be stored for thirty years or more and still be found to be a usable food after that time. As the folks at Provident Living put it, "While there is a decline in nutritional quality and taste over time, depending on the orginal quality of food and how it was processed, packaged and stored, studies show that even after being stored long-term, the food will help sustain life in an emergency."
Its high caloric value and versatility in use help to make rice a valuable part of just about any home storage program. Use it as in a main dish, use it in a side dish, or even use it as a dessert. As these recipes which follow show, rice can be a simple-to-use, inexpensive and healthy dessert ingredient.
1 cup cooked rice (with or without raisins)
1 pt milk
1 tsp. vanilla
1/4 cup milk
sugar or syrup to taste
Scald milk and pour over lightly beaten eggs. Add sugar, salt, vanilla and cooked rice. Place pudding dish in a pan of hot water and bake until custard is set. (Manitoba Agricultural College)
1/2 cup rice
1/8 tsp salt
1/4 cup sugar
2 cups milk
Pour into buttered pudding dish, place in a pan of hot water and bake 3 or 4 hours in a slow oven. Stir frequently until pudding is nearly cooked then brown slightly. (Macdonald Institute, Guelph, Ontario)
1 cup boiling water
1/2 tsp salt - scant
1/4 cup rice - scant
Pick over and wash rice, add slowly to boiling salted water. Boil uncovered 5 minutes, cover, place over boiling water and cook without disturbing until soft. All water should be absorbed and the kernels quite separate. Serve with milk and brown suugar, (Macdonald Institute, Guelph)
Posted by The Economical Kitchen on May 20, 2014 at 10:00 AM under
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