A Poor Man's Rice Pudding 

I WISH more recipes were more right to the point. Nowadays when you go online for a recipe there’s 3 paragraphs about how Mrs. Jones loves picking daisies while sniffing the summer air as she ponders what to make for supper - which, by the way, the entire family just LOVES, but she’s not going to tell you how the hell to make it for AT LEAST 15 more sentences. - phew. Anyway, I really enjoy your channel!

4 oz rice 1 quart milk Salt Butter Allspice Cinnamon Nutmeg 3 oz sugar Mix well Bake in an oven for 1.5 hours at 375°, stir part way through. I'm doing this tomorrow 😁

You need to have a warning label “These videos may be habit forming”. I. Can’t. Stop. Watching.

You have solved a mystery. My mother and grandmother always used cooked rice. However, I distinctly remember my great grandmother putting everything, including uncooked rice, in a oven pan and putting it in the oven. My mother said no, but I think this confirms my memories.

This is the way my grandmother made rice pudding, except she would add a slice each of lemon and orange peel plus, of course, nutmeg. The butter melts and while it imparts a little extra flavour to the pudding, its main purpose is to float on the top and form the skin which entraps the moisture and other flavours and stops them being evaporated as the rice cooks.

When I was young lad of 10 years old in 1976 Grandma came to stay and live with us for a couple years this was her same recipe God bless you son and thank you for the flashback

I like “the cheap one”. Kinda like college dorm room cooking for the 18th century. Cheap and simple.

You're like a cooler and more... sane version of my history teacher.

One of my favorite teachers, my early American history teacher, just passed out of the blue a few days ago. He would have loved your stuff and I've been binging your videos as a kind of grieving process, thinking how elated he would be in the afterlife to speak with the folks from that era, and to know that people like you exist in ours. Thank you for the passion and knowledge you exude in everything you post.

In India, we call this as Keer. We use pot and fire to cook this. Very tasty recipe😍 The way u narrate, makes me happy and started watching other videos too :) Love from India❤

Hey Townsends, so my daughter is sensitive to many things artificial. As I sat watching this episode, it struck me that the treats you are making would be perfect for her. This rainy, cold weekend our family will be make this Poor Man's Rice Pudding. Thanks to your entire team.

I love the way Jon clearly gets more and more excited and happy after he's taken a bite of what he made and finds it's delicious. :)

Finally: Jamaica Pepper = allspice! I have heard you or guests mention Jamaica pepper in other videos without defining what it is/was. 😊💥👏🏼👏🏼

This is my Great Nana's rice pudding recipe, no joke and it always tasted awesome thank you Mr. Townsend for showing this great recipe.

I’m a simple person. I see cheap rice pudding. I click.

Summary: Townsend ended up reducing quantities. So it's the following: 4 ounces of Rice. 1 quart of Milk Salt Butter Allspice (optional) 3 ounces of Sugar

you're like the bob ross of cooking! watching your vids make me feel sooo relaxed!

Someone give this guy a show on Food Network!!! Guy Fieri wishes he was half as cool as Townsend!!!

Thank you John, for the love and energy you put into each video. Seeing your videos always makes me happy even when I might not always have the time to watch, just seeing someone like you in the world produce videos on RU-vid is just a good thought. I genuinely am interested in history already, but when it's people like you sharing it with the rest of us it is almost like the history is alive again.

I bet it would taste amazing made with coconut milk too, I understand that wasn't readily available in America back then though.

Thanks for the calm in your vids.

I am going to make this now. I love rice pudding.

This is the one I remember from growing up, except my mom’s had raisins in hers.

Jon. Thank you for bringing these 18th century recipies to us. Everything looks so scrumptious. I always lock in on your face when you taste that first bite to see your reaction. You've never failed to give an invisible thumbs up. I'm going to order a couple of those cookbooks. One for my wife and I and, one for a sister. Again, thank you. Stan

I''m thinking of making this as Poor woman's Christmas pudding. :) I really enjoy your videos. Your set is amazing and it really adds a feel of authenticity. This is exactly the kind of everyday history that's so much more interesting than names and dates.

A stick to your ribs rice pudding. Looks good.

Quick question again. Are all of you volunteering your valuable time out of the goodness of your heart.? We all thank you out of the bottom of our hearts.

so happy for you guys hitting half a million subs, can't wait to celebrate 1 million with you! this channel deserves all the followers! xoxox love from MD.

"I don't need a giant mountain of rice pudding." Yes, John. Yes you DO.

This is exactly how I make my Rice Pudding. Take either Long Grain or Pudding Rice, Sugar sprinkle a bit on top, Milk pour over, give a stir (or not) Butter dot across the top. Oven stick it in. Leave for 1 - 1 1/2 hrs. You can give it a stir once the Butter starts melting But, Don't bother stirring if the skin has started to form (you'll ruin the bit we all fight over) You get an amazingly dark crust formed on top that has a Toffee flavour from the Butter & Sugar mixing together. I think the other way of boiling the Rice before you add the Milk etc., is just plain weird and totally unnecessary. I bake mine in a brown enamel stoneware baking dish. You can eat it warm or cold and you can make it as lush as you want by adding some Cream over it.

I just love this channel, gives you a glimpse into the past without having to give up today's modern conveniences. I'm such a history nut, this stuff fascinates me. Thanks Jon!

My grandmother made this all the time, with just a small amount of vanilla. The more you stir it in the oven, the less skin you get and the smoother it turns out overall.

This is close to the recipe my grandmother taught me... except the milk was scalded first. She used nutmeg instead of allspice and added a handful of raisins. Excellent!

John, you MUST take control of this raisins vs no raisins fiasco before it turns violent!

I saw you on a Facebook video and I literally stopped what I was doing to come look up your videos! Food and history, my two favorite things!

Looks like what my mother used to make. With six kids you could make a lot for very little money. We loved it.

What a perfect time to be making this! With the food shortages and job losses amidst this world crisis,I make it a point to save as much ingredients as I can when preparing foods. I just love the old fashioned recipes that don't require a lot of ingredients or culinary skills but still turn out so delicious and satisfying.

Fashionably late

I've never enjoyed any other videos more than yours. Thanks so very much for sharing with us!

In the UK, North East of England. My mum said the butter melts and floats on top, giving it a dark brown tastey skin. Serve hot with some cold milk poured over it. Eat a little hot rice with a little cold milk on each spoonful.

what a happy, comfy, wonderful channel this is. I didn't even know i liked cooking!

One time, our gas was out so we only had the toaster oven. We baked our brown rice and it came out absolutely perfect! I bet if I adjusted this recipe to match that one it would come out fantastic.

I’m in the uk and this is very similar to how I make rice pudding today ( 2oz pudding rice,2oz sugar, 1pint whole milk,dot with salted butter,grate some nutmeg on top. Put in 400f oven till top turns golden and reduce the temp down to about 200f until rice is soft) serve hot. It’s delicious.

I made this recipe twice in the last two days and both came out perfect! Used whole milk. The carmelization of the milk on top... mmm... The second time I deviated from the example and used vanilla instead. Wonderful, wonderful basic recipe that my wife and I truly enjoy. When plating, I did sprinkle some nutmeg on each serving. Such an easy and delicious desert. I will also speculate that by reducing the sugar to something minimum it would also make an excellent breakfast.

Approaching 500K. Well-deserved. Hope you reach a million.

This is so simple and looks like comfort food. Gotta make this.

Your videos always warm my heart both as a former history major and as someone who loves historical cooking. :)

This is how my Mother made hers and she would add a cup of raisins to it also a teaspoon or two of of pumpkin pie spice.I remember coming home after a cold wintery day at school, i was 10 years old at the time and smelling rice pudding baking in the oven. Made the whole house smell wonderful. We always had a good supper and for my serving in my bowl i loved to pour some ice cold milk over it. I make mine now the same way but i like a little bit of extra cinnamon sprinkled over my rice pudding and milk.

I suppose one thing you could do to cut down the baking time is to put all of the ingredients in a pan and bring up just to the boiling point, then put it in a pan to bake in a preheated oven. That would probably cut the baking time down to only 30-45 minutes, maybe less.

I love the period of the 18th century ,and I love the way you present it !! I like your hats ,and your vests !!!

I love the enthusiasm for American history on this channel!

I'm a HUGE fan of rice pudding! Thanks for the comparison videos. They really bring the history to life!

For 18th Century cooking, I'm more inclined to think they would have used brown sugar, probably the coarser kind. Maybe try the recipe with that and see how it turns out.

Yummy. I've always loved baked custard rice pudding over the kind you make on the stovetop.

This is one of my absolutely favourite channels! Thank you for these videos!

Marvelous recipe, glad you went over it. Something that looks like you wouldn't normally have, but from what you are saying, worth the effort put in, and using common ingredients. Definitely going to try it myself.

Tonight is a good night, for Townsends has uploaded a video on Rice Pudding.

When same mixture is cooked over flame 🔥, is called RICE KHEER in India 🇮🇳.. Things are same across the county , only the processing makes differences..

I love this recipe. We have this rice pudding at least once a month. I'm amazed by the numbers of dishes you that I regularly prepare for my family. Thank you for posting.

Man i wish teachers could be this passionate about what they were teaching. It would draw students in and instill passion in them as well.

*Almost 500k*

Love your blue wear!! Thanks for posting something most of my ancestors would eat...LOL...

What a great channel, your joy is so contagious.

I so enjoy your videos; they and you are fun to watch. I love the histories and watching your cooking demonstrations with explanations. Thank you so very much.

Never been a big fan of rice pudding, or even tapioca, but my great- grandmother in South Africa used to mix butter and flour and sugar into a stiff dough, roll it out and cut it into small pieces, then boil that in milk. This would thicken up similar to the rice pudding and be sprinkled with all-spice in the serving bowl. But I will try this one and see how it turns out.

Next topic: knives in the 17/18 century (please do it)

Been a fan since the cob oven build. Only just started watching the food videos. Thank you so much!

Love that you tasted, then quickly took another bite. Nothing says "yum" like a second spoonful.

My mom made something like this on the stove top. Cook the rice in water, then add milk and sugar. Served hot or cold. If she had them she would add raisins.

Just found this channel looking for a good Hardtack recipe, it's a preppers dream! I love to cook and I'm really looking forward to an ongoing adventure in culinary delights with you. Great dress, utensils, cookware and music. Thank you.

This looks divine! I can't wait for cooler weather to come back....I will definitely be making this! A big warm bowl of this, and a cup of coffee on the back porch, early on a cool morning...HEAVEN.

My Mother added vanilla and raisins. She also made a sauce with butter, brown sugar and juice from the sweet pickle jar. Don’t recall the quantities.

my mum , used to make us this recipe almost exactly ..would have it with vanilla ice cream ...god I love this channel .

You mentioned maple sugar in this recipe. Would it be possible to make an episode on making maple sugar? Actually an episode on sugaring would be interesting if it can be done.

This channel deserves more view, more subs. Love the vids my dude!

This looks far nicer than the richer version

This was what I ate, every Sunday lunch, growing up in Britain. The pudding, which my mum called “ricey pud” was baked same time as a roast! 💚❤️💚

I'm Emotionally damaged there isn't any nutmeg in the rice pudding.

Sir I thoroughly enjoy this channel and your content.I find your enthusiasm and enjoyment shine through and add a splendid character to the videos.I wish you and yours well and hope you continue doing what you clearly are passionate about.

For sure making this one tonight. Great episode! Simple recipe for the common people. Love it.

I hope you don't mind but I had to post this recipe with your video on my Texas homesteading Facebook page thanks a lot enjoyed

This guy is the Bob Ross of cooking 😂

I've been watching and browsing these recipes and I just gotta say... I love 'em! it's been fun to try a few as well :) also, this channel and your positivity is so nice in these crazy times. It's a healthy reminder about humanity, (re)discovering, and learning from our past

I love this channel so much. Never stop!!

I love simple rice pudding made very much the same way - except I add vanilla, also.

That looks so good!

My mom used rice, suger, powdered milk & water. & she baked it about several different ways. The different consistencys & textures ranged from soft & creamy to dry with a little bit of crunch on the top, from lite & mild flavor to deep & rich flavor. From white in color to deep rich dark yellow almost carmel. Sometimes the milk would bubble up & differnt doneness, either taken off or mixed through.

Back again a year later to refresh my memory. I made this pudding 3 times for my wife and I want to surprise her with it today. She loves, loves it. Thanks for sharing!

And no nasty raisins!!! Yay!

"I don't need a mountain of rice pudding" SAYS YOU!

Just made this with the addition of probably half a teaspoon of vanilla and half that of almond extract. Popped it into the oven before dinner, pulled it out to cool after an hour and a half, and it was cool and ready to eat in about five or ten minutes. Quick, easy to make and clean up after, and everybody loved it. 10/10, would be poor colonial cook again.

My grandmother always made this same recipe. She called it washing day pudding.

Woo let's make some pudding!!!!

2:57 No nutmeg! NOOOOOOOO!!!!

I love your videos! Not only because they are very educational, but also relaxing and uplifting. And your passion, for what you are doing, is really bringing everything together. My guess on the missing quantities of ingredients in the recipes: You use what is available to you. If you don't have much butter you just use a little; if you have a large ammount of butter, that is about to turn bad, you use plenty. It's like my grandma used to cook.

I LOVE rice pudding!!! I’m going to try this. Every video you do is filled with great subjects and quality! Ty❤️

Maybe you could divide it up into a muffin pan and get mini rice pudding cakes! Thanks for a sweet video.

It actually sounds BETTER than the "rich" version. I'm not fond of fruit in my rice pudding, though I would probably add a bit of nutmeg anyway, just because I like it so well.

Thanks for the link to the cookbook!

made this today, pretty good. I can't eat sugar so I used stevia instead and added a little extra rice, there was still some extra milk floating around though. baked at 350 for 1.5 hrs