Rice Pudding with Cranberry-Orange Puree

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

As the rice industry gradually fell apart in the Lowcountry after the Civil War, cooks began preparing more and more nontraditional rice dishes, such as sweets. At the South Carolina and West Indian Exposition in Charleston in 1901, the Carolina Rice Cook Book compiled by Mrs. Samuel G. Stoney was a favored 25-cent souvenir. It included some two dozen recipes for rice pudding.

I serve individual rice puddings chilled, with a c