Janet Whitman of Randallstown was looking for a recipe for breakfast rice that she lost. She said the recipe came from a booklet put out by the manufacturer of Minute Rice in the 1960s. She said her children enjoyed it when they were young, and she would like to be able to make it again.
Marie Grove from Manchester sent in a recipe that she said came from a booklet called "Timeless Recipes with Minute Rice," published by General Foods in 1965.
With all the choices these days for quick or instant breakfast we don't often think of rice as an option, particularly in this country, but as this older recipe illustrates, rice can be a wholesome and healthful choice. While this recipe calls for white rice, it certainly could be made using brown rice for an even more nutritious alternative.
When I tested this recipe, I decided to add some cinnamon and 1 teaspoon of vanilla to give it a little more flavor. As the recipe states, the warm rice can be topped with cream, syrup or brown sugar. I prefer maple syrup, brown sugar or some additional dried fruit or coconut if you like.
Bettie Vogt from Bend, Ore., is looking for some help adapting two of her family's favorite pie recipes. The first is for a lemon pie with a graham cracker crust that she says is an old Eagle Brand condensed milk recipe. The second is the Chocolate Marvel Pie from the 1950s Betty Crocker cookbook. Both recipes contain raw eggs; she's no longer comfortable using them and would like to find an alternative.
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Makes about 22/3 cups or 4 servings
11/3 cups Minute Rice
21/2 to 23/4 cups milk
1/2 teaspoon salt
3/4 cup chopped dates or raisins
Light cream, syrup or brown sugar, additional toppings
Combine rice, milk, salt and dates or raisins in a saucepan. Bring to a boil; cook and stir over medium heat for 5 minutes or until mixture is creamy. Serve with cream, syrup or brown sugar, as desired.