Source Attribution
Original Cookbook Name: Big Mama’s Old Black Pot
Published By: Pelican Publishing Company
Year of Publication: 1990
Page Number: 199
Author / Contributor: Ethel Dixon (compiler)
Heritage & Cultural Context
Rice pudding has deep roots in African American food traditions, especially in the Deep South where rice was once a staple crop cultivated by enslaved Africans in coastal plantations. This dessert served as both a sweet treat and a nourishing dish, commonly prepared in family kitchens using leftover rice from daily meals. Known for its creamy texture and warming spices like cinnamon and nutmeg, this version from Big Mama’s Old Black Pot reflects a classic Southern touch—rich with eggs, butter, and raisins. Often brought to church suppers, repasts, and Sunday dinners, rice pudding remains a comfort food legacy passed through generations.
Ingredients (As Written in the Book)
- 4 eggs
- 2 cups milk
- 1/2 cup sugar
- 1 Tablespoon butter (melted)
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 cups rice (cooked)
- 1/2 cup raisins
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
Original Instructions:
Beat eggs and add milk, sugar, butter, vanilla and salt. Stir in rice and raisins. Pour into buttered baking dish. Sprinkle with cinnamon and nutmeg.
Bake 325 degrees — 35 minutes.
Editor’s Note: Bake at 325°F in a preheated oven for 35 minutes or until the custard sets and the top is lightly browned. Best served warm or chilled.
Cultural or Historical Insight
This dish is a descendant of African rice-based dishes and colonial-era British puddings. It represents the way enslaved cooks merged European dessert formats with West African grains and flavorings. The inclusion of raisins and spices like cinnamon and nutmeg points to trade-era ingredients that became pantry staples in Southern kitchens. Rice pudding’s endurance is also a testament to frugality, making the most of simple staples like eggs, rice, and milk.
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