The 1950s housewife truly represents an era of creativity and practicality. They had the remarkable ability to stretch a budget, sew beautiful dresses, and whip up delicious meals from the most basic ingredients. This is especially true for recipes emerging from the Great Depression, which continue to amaze me. One such recipe is this easy depression era rice pudding. I envision a weary housewife, perhaps with six children to feed and barely any money left, desperately searching for a dessert idea. With some leftover rice and sugar, she conjures up a delightful rice pudding. Regardless of its origins, I know this dish holds a special place in my father’s heart, inspiring me to tackle the recipe this Father’s Day.

Trust me, this rice pudding recipe is both easy and delicious! It’s about time rice pudding made its comeback. Below, you’ll find my simple recipe for this vintage dessert, perfect for anyone wishing to try it out for themselves.

RELATED: If you love vintage recipes, check out this old-fashioned pumpkin custard recipe, and let me know what you think!

Depression Era Rice Pudding Recipe:

First, let’s take a look at the ingredients you will need:

• ¾ cup uncooked short grain white rice
• ¾ cup water
• 1¼ cup half and half
• 1 cup 2% milk
• 4 tablespoons white sugar
• 1 tablespoon light brown sugar
• ¼ teaspoon salt
• 2 large egg yolks
• 1 tablespoon butter
• ½ teaspoon vanilla
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon (you can find my favorite here for around $4)

My husband and I decided to take on this recipe together. His curiosity about using rice in desserts sparked an interesting conversation about the resourcefulness of women during the 1950s. We even wondered where we might find rice pudding in today’s world. So, here’s how to make your own batch!

If you love frugal living tips, check out my 20 Money-Saving Tips of the Great Depression Era.

Directions:

1. Over medium heat, combine the uncooked rice, milk, water, and half and half in a large pan. Stir slowly to prevent burning or sticking.
2. After about 20 minutes, the mixture will thicken. Add the white sugar, and enjoy the delicious aroma. Reduce the heat to low and continue stirring.
3. In a separate bowl, whisk together the egg yolks, salt, brown sugar, vanilla, and butter.
4. To temper the egg mixture, stir in a spoonful of the warm rice mixture, then transfer it all back into the main pan. Continue stirring until evenly mixed.
5. Remove from heat, allowing it to cool. I love sprinkling cinnamon and nutmeg on top at this stage. It truly elevates the dish!

Yes, I garnished our serving with a cinnamon stick—beautiful, wouldn’t you agree? The fantastic thing about rice pudding is that it can be enjoyed both warm and cold, each way being delightful. I stored ours in an airtight container and kept it chilled until serving for Father’s Day dinner the next day. It held its quality well, needing only a quick stir before serving. The recipe yields about 5 servings, but feel free to double it for a larger gathering.

This rice pudding recipe has quickly become a family favorite! It seems this vintage dessert has fallen out of fashion, which I find baffling considering how affordable, simple, and utterly delicious it is. I urge you to give it a try—you won’t regret it!

While you’re here, be sure to check out some other delightful recipes I’m working on:

• Simple Crockpot Mushroom Chicken
• Crunchy Asian Chicken Wraps
• Smoked Salmon Deviled Eggs
• Bacon and Pea Salad