Debria Holden-Trout, Springfield, West Virginia, writes, “I have two recipes that may be of interest. The first recipe isn’t from Uncle Ben’s (I remember that recipe), but it is close, if not the same. The second is just a very nice rice pudding, a personal favorite from my dear departed grandmother’s kitchen. I make it now for my grandchildren.
“Life’s simple pleasure of good food is a treasure to me, and from what I read in every issue of Grit I receive in the mail, I am not alone with that sentiment.”
Creamy Rice Pudding
1⁄2 cup rice
2 cups evaporated milk
2 cups hot water
1⁄2 cup sugar
1⁄4 teaspoon nutmeg
1⁄2 teaspoon salt
Rinse rice in colander. Combine rice with remaining ingredients in top of double boiler. Cover and cook over boiling water for 2 hours.
Chill. Serve plain or with cinnamon and sugar, shaved maple sugar, or whipped cream. Yields 6 servings.