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Today's Case:

Horn & Hardart Rice Pudding

Re: Recipe Request
From: Barb
Date: 1/12/2024, 4:48 PM
To: Phaedrus 

On 1/12/2024 2:05 PM, barb wrote:

Rice pudding from Horn & Hardart in 1962, Philadelphia, Pa

Hello Barb,

 I have two. See below.


 Horn And Hardart Rice Pudding 

  4 cups milk
  3/8 teaspoon salt
  1 1/2 cups sugar
  7 tbsp. butter
  6 eggs
  3 teaspoon vanilla
  2 pounds boiled rice
  2 teaspoon cinnamon
  raisins (optional)

  Scald milk. Add the salt, sugar and butter and place in top of 
  double boiler. Beat eggs and slowly add to the milk, stirring 
  constantly. Add vanilla and rice and cook an additional five 
  minutes, stirring frequently. Pour into 9x15 pan, sprinkle with 
  cinnamon and place in refrigerator to cool and set for one hour. 
  Serves 12 to 15. 

Here's another H & H rice pudding recipe sent in by a reader:

From: Bette
To: phaedrus@hungrybrowser.com
Subject: Horn and Hardart's Rice Pudding
Date: Wednesday, April 15, 2009 1:15 PM

Back in 1946 I worked with a cook who had worked at Horn and Hardart's   I 
alway's loved their Rice Pudding and asked him if he could cut the recipe he 
made down to family size.   He said he would and there was on thing he 
wanted me to remember.   It was the size of the eggs that made the rice pudding 
more custard like.   I was more for creamy and used small eggs.

Rice Pudding
1 cup of rice cooked according to package directions
4 cups of milk
2 egg yolks
1 cup sugar
1 teas. Vanilla
1 cup of evaporated milk
1 cup of water
3/4 cup raisins

Combine and cook first 5 ingredients on top of stove for 1/2 hour
Add evaporated milk, water, and raisins and cook another half hour until 
thickened. Sprinkle with cinnamon on top.
If you don't like raisins leave them out

This recipe has been in the back of my cookbook all these years and loved 
by everyone who remembers the Old Horn and Hardart's   Not many of us left