AuthorRetroRuth
Rating

From White House Milk Company, 1935

Tested Recipe!

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 12 oz evaporated milklarge can
 ¼ cup rice I used medium grain rice, Nishiki
 ½ tsp salt
 ½ cup sugar
 2 ½ cups water
  cup cocoa

1

Boil rice in salted water until tender. (I boiled mine for about 15 minutes.) Do not drain.

2

Mix sugar and cocoa, add to rice. Add milk.

3

Bake in a slow oven (300 degrees) for about 1½ hours, stirring twice during the first hour. Allow to brown during the last half hour. Serve hot or cold
Yield: 4-5 servings

Ingredients

 12 oz evaporated milklarge can
 ¼ cup rice I used medium grain rice, Nishiki
 ½ tsp salt
 ½ cup sugar
 2 ½ cups water
  cup cocoa

Directions

1

Boil rice in salted water until tender. (I boiled mine for about 15 minutes.) Do not drain.

2

Mix sugar and cocoa, add to rice. Add milk.

3

Bake in a slow oven (300 degrees) for about 1½ hours, stirring twice during the first hour. Allow to brown during the last half hour. Serve hot or cold
Yield: 4-5 servings

Chocolate Rice Pudding

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