Rice Pudding

When a hard day finally sat down at the table, folks were thankful for anything that felt like dessert. Sugar was a luxury, milk was scarce, and store bought treats were out of reach. But a pot of rice pudding, made from a few pantry staples, could make every child lean in with a smile.

This little dessert has deep roots. Rice was cheap, it stored forever, and it could be stretched to feed a crowd. Evaporated milk was another Depression era hero. It kept well, cost little, and added a richness families could not always afford.

Simmer rice slowly in evaporated milk and water, stirring often so it does not scorch. Keep at it until the rice becomes tender and the mixture starts to thicken slightly.

Tip: Do not walk away from this pot. Rice and milk need steady stirring.

In a bowl, whisk together egg yolks with brown sugar, a splash of vanilla, and melted butter that has cooled. This creates the custard that will thicken the pudding.

Tip: Cool the butter so it does not cook the eggs.

Pour a small amount of the warm rice mixture into the egg mixture while whisking. This warms the eggs gently and keeps them from scrambling.

Once tempered, pour the egg mixture back into the pot.

Return the pot to the heat and stir until everything thickens into a creamy pudding. If you have raisins, fold them in. Back then it might have meant it was payday or even Christmas morning.

Rice pudding brought comfort to families who had very little. Even if there were only a few spoonfuls to go around, folks were grateful. The sweetness reminded them that even in the middle of dust storms, wind, and worry, there was still something to look forward to.

Hard times make strong people. A simple bowl of rice pudding reminded families that they could face another day, together, with faith and hope.