So, my favorite recipes are the ones that don’t come out of established, well-known cookbooks but instead come from publications or promotional materials distributed by companies to advertise their products. As I do this blog, I realize that these kinds of things are rare finds and I feel sort of like I stumbled upon something really unique. There is usually a slimmer chance that the recipe has been made previously and put on the internet. I like being able to ACTUALLY put something new out there and not feel like I’m just rehashing recipes that have been posted before by other people.
Today, I get to do a recipe that it appears no one has published online! Yay!
I got a box of about 50 cookbooks off of Ebay from a seller in Indiana a few months ago and to this Riceland Rice Cook Book in it. I can only find one or two pictures of the booklet online and no real publication date (someone selling a copy on Amazon arbitrarily set the publication date as January 1, 1969, but I am not sure how close this is to being accurate). I tried to see if I could pinpoint an actual publication date. I searched historical advertisement databases but had no luck. I did find that Riceland advertised in Ebony magazine in the 1960s. Online there are images of the pages of the magazines, including advertisements. Some of the Riceland advertisements offer a cookbook, and I had hoped to find one that showed an image of this book I am using today to estimate a publication date. I had no luck but enjoyed looking through the older magazines:
Anyway, I’m breaking one of my established rules that all recipes must have an actual publication date. Total rebel move.
My pamphlet has a variety of recipes with lots of pictures and is about 30 pages long.
This recipe is implied to be easier than regular apple pie because there is no crust to make. “Apple pie is always right” the recipe states. We will see if that holds true after I get through with this.
The recipe is as follows:
2½ cups cooked Riceland Rice
A 1 lb 5oz can apple pie filling
1 cup milk
3/4 cup light brown sugar, firmly packed
Whipped cream or whipped topping
Method: Spread the Riceland Rice over a greased glass 1½ quart shallow baking dish about 2½ inches deep. Cover with the apple pie filling. Pour on the milk. Sprinkle the brown sugar evenly over the apples, covering as completely as possible. Bake in a pre-heated 350°F oven about 40 minutes or until most of the milk is absorbed and the brown sugar melts. Toward the end of the baking, push any unmelted sugar into the apples/ Serve at room temperature, topped with whipped cream.
The first step is to cook the rice. We will pretend what I used was Riceland Rice, but it is not sold in Georgia so I had to use something else. I (briefly) tried searching their website and I found it in Arkansas but nowhere closer to me than that.
Next, pour into a greased baking pan approximately 2 1/2 inches deep:
Following that, spread the apple pie filling on top of the rice and pour on the milk.
Finally, top with brown sugar and put in the oven for approximately 40 minutes!
After exactly 40 minutes we removed the dish and let it cool. I was unsure of what to expect. My last foray into this kind of dish was disastrous.
It was good! It was like a rice pudding with apples on top. I have not had too many sweet rice dishes and I would definitely make this again. I may even try to find other similar recipes because this was so good. My husband thought it might be good with a crisper topping, so the next time I make it I may try it with an oatmeal/brown sugar mixture on the top.
I think it actually looks very close to the picture in the book (their version is the one sitting next to the apples…I had to double check because they all kind of look alike):
We served it with whipped cream as suggested.
Time Travel Experience: Again, these recipes are my favorites because I really cannot find a record of them online. The cookbook is definitely dated as far as content and appearance (but unfortunately undated as far as when it was published). I enjoyed searching old magazines for Riceland Rice advertisements trying to discern exactly when it was published (old advertisements are the coolest things I have stumbled upon in doing this blog).
Overall Experience: The food was good and I love the idea that I am actually cooking something that so few people have done and published online. It makes the whole experience feel unique.