Molly MacRae helps us face winter ahead with this wonderful recipe today. Enjoy! -Amy Alessio
A couple of years ago, I shared a recipe for bread pudding, and said that it’s our favorite comfort food. But there are always alternatives, aren’t there? When the children were little, I actually made rice pudding more often than bread pudding. The recipe we used is one of the variations suggested for baked custard in the More-with-Less Cookbook (eleventh printing, June 1978) by Doris Janzen Longacre, a Mennonite cookbook given to me as a wedding present. I find the philosophy behind the cookbook a comfort, too: “suggestions by Mennonites on how to eat better and consume less of the world’s limited food resources.” My copy of the book is practically loose-leaf by now, but there are recipes in it that I turn to over and over, especially the barley lentil stew and the baked beans (more comfort food!). Here’s the recipe. I follow the first option, using leftover rice, leaving out the raisins, using brown sugar instead of white sugar or honey, and making it in a one quart casserole instead of individual custard cups. And then, before putting it in the oven, I give the top a sprinkling of wheat germ and nutmeg for added flavor and interest. It makes a nice dessert and an equally delicious breakfast.