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Rice Pudding with Raisins

You'll need: Saucepan, Mixing bowl, 1½- to 2-quart baking dish. Adapted for home kitchens by Halite from the U.S. War Department's Army Recipes (TM 10-412, 1946): scaled down from 100 servings, 1946 ingredients swapped for ones sold today, and the method rewritten. The recipe as printed is the Original version in this recipe's history.

6 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 681ml (3 cups) Water
  • 2.6g (½ tsp) Salt
  • 95g (½ cup) Rice
  • 200g (4) Eggs
  • 469ml (2 cups) Milk
  • 95g (½ cup) Sugar
  • 54g (6 tbsp) Raisins
  • Vanilla, to taste

Instructions

  1. 1

    Bring the salted water to a boil. Add the rice and cook until tender, about 20 minutes. Drain and let cool.

  2. 2

    Beat the eggs until smooth.

  3. 3

    Stir the milk, sugar, and raisins into the egg mixture.

  4. 4

    Add the cooked rice and the vanilla, and stir until well combined.

  5. 5

    Pour the mixture into the baking dish and bake in a moderate oven (350°F) until set.

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Rice Puddejg With Raisins

100 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 12 quarts (12 No. 56 dippers) Water
  • 1 ½ ounces (3 mess kit spoons) Salt
  • 3 ½ pounds (1¾ No. 56 dippers) Rice
  • 2 ¾ quarts (2¾ No. 56 dippers) Water (for eggs)
  • 2 pounds (2⅛ No. 56 dippers) Eggs, powdered, whole
  • 5 ½ quarts (5½ No. 56 dippers) Water (for milk)
  • 5 pounds (6—14½-ounce cans or 2½ No. 56 dippers) Milk, evaporated or
  • 1 ½ pounds (1½ No. 56 dippers) Milk, powdered, whole
  • 7 ¼ quarts (7¼ No. 56 dippers) Water (for milk)
  • 3 ½ pounds (1¾ No. 56 dippers) Sugar
  • 2 pounds (1⅛ No. 56 dippers) Raisins
  • To taste Vanilla

Instructions

  1. 1

    Bring the salted water to a boil. Add rice and cook about 20 minutes or until tender. Drain and cool.

  2. 2

    Add the 2j4 quarts of water to the eggs and mix to a smooth paste. Add the reconstituted milk, sugar, and raisins and stir well.

  3. 3

    Add the cooked and drained rice and the vanilla. Stir until well mixed.

  4. 4

    Pour the entire mass into a deep baking pan and bake at a moderate temperature until set.

Typed from the page scan above. If the two disagree, go with the scan.

What we changed

  • Cut from the book’s 100 servings to 6 servings.
  • Swapped “Eggs, powdered, whole” for “Eggs, fresh”.
  • Swapped “Milk, evaporated” for “Milk, whole”.
  • Scaled 8 amounts and rounded each to a kitchen measure, like ½ cup.
  • Fixed 5 fractions the scan of the 1946 page misread.
  • Tidied 2 ingredient names.
  • AI rewrote the method for a home kitchen. Tap As printed at the top to compare.

Taken from the log we keep of every edit to this recipe. We left out the line-by-line unit conversions.

Where this recipe comes from

It’s from Army Recipes (TM 10-412), the cookbook the U.S. War Department printed in 1946 for Army mess halls. As a U.S. government work, it’s in the public domain.

See the scanned book →

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