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!

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

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 😁

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.

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.

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.

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.

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❤

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.

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. :)

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.

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

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!

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

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 KZfaq 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''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.

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

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!

Thanks for the calm in your vids.

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

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.

A stick to your ribs rice pudding. Looks good.

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

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.

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.

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.

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

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

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.

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.

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!

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.

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

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’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.

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

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

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!

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.

Fashionably late

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! 💚❤️💚

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.

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

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

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

I love the enthusiasm for American history on this channel!

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.

I’ve made this three times. So cheap. So easy. So good! For my reference: 57g of Rice. 473 ml of Milk Salt Butter Allspice (optional) 43g of Sugar

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.

This looks far nicer than the richer version

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.

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.

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

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.

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

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

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

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

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!

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.

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

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.

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 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.

*Almost 500k*

That "Oh, Yeah!", when you tried it, speaks volumes. That recipe isn't a million miles from how I make it. I'm not keen on cream - it can make it a bit sickly for my taste, so this is perfect.

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

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.

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

Jon is a history genius, 18th century chef and a down to earth guy.

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

And no nasty raisins!!! Yay!

That's practically the recipe my Mother taught me, the only difference is that I add a handful of dried raisins or cranberries and use less sugar. Delicious!

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.

I like how you used a wooden plate and spoon for this pudding and metal utensils for the Rich version!

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

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

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.

I love, how back the the amount of butter added was about expenses, not calories. So refreshing. Also: that’s exactly how I learned to make rice pudding back in the 90s. Yummy 😋

This guy is the Bob Ross of cooking 😂

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

whenever I go out to eat and see rice pudding on the menu I have to order it. when I was young my dad would take me out on motorcycle rides and take me to eat at a restaurant. I get a memory trip every time I eat it. sometimes a simple dish is better than the extravagances.

I Love rice pudding and seeing this one with it being so dense it is clear why it's called a pudding - you can almost turn it out like say a Christmas pudding or a treacle pudding. I love the idea of that - with a rum sauce poured over it - failing that custard.

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

2:57 No nutmeg! NOOOOOOOO!!!!

I currently live in Aachen right next to the Belgian border. We call it 'reisfladen'. It's a local speciality. I was really surprised to see this here on your channel. Great video

This is exactly how my mother made rice pudding when I was growing up. Still my favorite.

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.

Woo let's make some pudding!!!!

I don't care how cheap that is. It looks fantastic.

500,771 Subscribers! Very darned good Townsends and crew!

Usually with rice dishes you don't want to simply half the ratios of rice and liquid. The more rice you use the less liquid (in proportion) you need. So, if you are cutting the rice in half, cut the milk in half but add a little extra. Looks good! Wish I could have made it to Kalamazoo this year but I'm recovering from surgery. I hope all went well!

I think, poor people used molasses instead of sugar. Afaik molasses was cheaper and at least as widely used.

My mother has been making this for years down to the allspice she always says her Grandmother always made it & that it was how her family made rice pudding. Kind of cool to think it's from such an old recipe. She always served it in a bowl with a splash of milk to cool it and make it runnier to eat then we'd stir through jam. It's a great winter dish as it takes so long to cook.

Hmm, this is basically the same recipe we use here in Sweden to make old-style rice porridge, though the rice we use for that is a short-grain sticky rice. You boil it in butter and large amounts of milk for well over an hour on low heat to get a really thick, rich porridge that for some reason became a christmas staple.