A spoonful of molasses chocolate sauce adds extra richness to this homespun chocolate rice pudding dessert. You can substitute dark corn syrup for the molasses, if you prefer.
Chocolate Rice Poor Man’s Pudding Recipe
4 eggs, slightly beaten
2 cups half-and-half, light cream, or whole milk
1/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla
1 cup cooked rice, cooled
4 ounces semisweet chocolate, chopped
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/3 cup water
2 tablespoons chocolate-flavored syrup
1 tablespoon molasses
Preheat oven to 325 degrees.
Beat together eggs, half-and-half, light cream, or whole milk, sugar, cocoa; and vanilla in a large bowl. UseÂ a rotary beater or wire whisk. Stir in rice and chocolate. Pour custard mixture into a 1-1/2- or 2-quart casserole. Place dish in a 13x9x2-inch baking pan set on an oven rack. Carefully pour 1-inch of boiling water into the baking pan.
Bake, uncovered, for 60 to 65 minutes or until a knife inserted near center comes out clean.
Stir together brown sugar and cornstarch in a saucepan. Stir in water, chocolate syrup, and molasses. Cook and stir mixture over medium-low heat for 2 minutes more or until thickened and bubbly.
To serve, spoon warm pudding into bowls. Pour 1 to 2 tablespoons sauce over each serving.
Recipe makes 6 to 8 servings.
Nutritional facts per serving of Chocolate Rice Poor Man’s Pudding (1/8th):
Total fat: 19 grams
Saturated fat: 11 grams
Cholesterol: 172 milligrams
Sodium: 84 milligrams
Carbohydrates: 52 grams
Fiber: 1 gram
Protein: 10 grams
Download recipe in PDF:
Poor Man’s Pudding Circa 1914
One coffee-cup rice, two quarts milk, eight tablespoons sugar, one teaspoon salt, butter the size of an egg, melted; nutmeg to taste, cinnamon also if liked. Wash the rice and soak in one pint of the milk two hours.Â Â Add the rest of the milk, the sugar, salt, butter, spices, and also some raisins. Bake two hours, and eat cold.
From the “Second Edition of The Neighborhood Cookbook” published by the Council of Jewish Women, Portland, in 1914.
Eating smart n healthy on a budget is getting more difficult. The economy is gloomy, the cost of food keeps rising thanks to the also rising costs of forced regulations. Growing, processing, shipping, distributing and marketing food is more costly than ever. All of these factors play a role in your increasing food budget.
Overall, food prices have increased at least 5 to 6 percent in supermarkets during the past year – and continue to rise.
We all must deal with the difficulties that come with eating a healthful diet. A diet rich in fruits, vegetables, whole grains, lean meats, seafood and low fat dairy products. Surveys already suggest that people are purchasing fewer fruits and vegetables since the decline in the economy that started way back in January, 2009. Just the other day I went to grab a pound of simple green grapes. They cost me over $4.00. I can remember the days a big bunch of fresh and plump green grapes cost a quarter! When you are on a budget, paying $4.00 for a modest bunch of grapes is a total turn off.
There are big decisions going on in the supermarket because healthy eating is perceived as being more costly. Studies show that overall, people want to live well on less. People are eating out less often with 61 percent giving up restaurant meals, says a Rodale shopper survey. Participants stated that they are spending some or all of their “eating out budget” at the supermarket instead.
The study also showed that people are switching to more cost effective stores. They are making fewer shopping trips each week and reducing impulse buying. Store brands sales are picking up, buying less expensive cuts of meats and decreasing the use of prepared foods were all ways people are using to save their budget.
More people are being forced to get back into their kitchens instead of relying on eating out or grabbing fast food on the way home. Many nutritionists feel the best way to eat healthfully is to return to whole, minimally processed foods and to cook fresh food from scratch. Some actually think that the situation is “good” because they feel now people will be forced to eat home more, subsequently eating less fast food.
Around here we don’t condone forcing anyone to do (or not do) anything, nor do we think there is any upside to the onslaught of rising food costs. We do try to find ways to deal with them since there seems little else to do!
Remember: Restaurants inflate portion sizes along with calories, fat, and sodium levels. Convenience and processed foods are often laden with calories, fat, sugar, sodium, refined flours and artificial ingredients.
Choose the Best Foods
The closer your foods come to their natural state, the less processing has occurred. Think steel-cut oatmeal versus an oat fiber nutrition bar. The steel-cut oatmeal is minimally processed and packaged; when you scoop it up in your palm you can see the real oatmeal kernels. In the nutrition bar, however, you may not be able to identify a single real food amid all the processed ingredients.
Food Strategies for Your Budget Needs
Try planning a weekly menu of simple dishes like stir-fries, entree salads, and whole grain pasta dishes.
Avoid impulse buying.
Clip coupons and consult your supermarket fliers for food bargains.
Use items most of us have in our homes at all times to clean, freshen, cure, fix, save time and most of all, save money!
Attach a stick-on air freshener to a ceiling fan blade. Turn the fan on low to circulate the fragrance.
To keep cut flowers fresh longer, just mix 2-tablespoons of white vinegar and 2-tablespoons of sugar into the water.
Drop two Alka Seltzer tablets in toilet; wait 20 minutes, brush and flush. Very inexpensive household helpers when you see the cost of brand name toilet cleaners.
Microwave a cup of water for two minutes. The steam will make the microwave easy to clean. Can you find a better inexpensive household helpers?
Put fabric softener sheets in the bottom of garbage cans as a deodorant.
Ants, ants, ants everywhere. Well, they are said to never cross a chalk line. So, get your chalk out and draw a line on the floor or wherever ants tend to march – see for yourself.
When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, and then pull it off. Scotch tape removes most splinters painlessly and easily.
For all-over-the house freshness, place a couple of new or used dryer sheets in the vacuum cleaner bag.
Use dryer sheets for dusting jobs all over the house.
Eliminate water spots on mirrors and fixtures with a swipe of a used dryer sheet, which will have everything shining in no time.
When stacking good china for storage, put flattened flat-bottom coffee filter between the plates; they absorb any moisture left on the plates and prevent them from chipping.
Coffee filters are good lint-free cleaning cloths. Use them for dusting or cleaning windows.
Use coffee filters to keep track of materials such as nails, screws, beads or pins while working on a project.
Soak cotton balls in vanilla and put them in a dish in your refrigerator to help absorb odors.
Use cotton balls to bait a mousetrap. Mice like to line their nests, so it attracts them to the trap.
Soak cotton balls with bleach or other cleansers and stuff them into corners or other hard-to-clean areas. Let them sit for a while, then remove and rinse the area clean.
A copper scouring pad in your humidifier will prevent lime buildup.
To remove a stain from inside a glass vase, fill it with water and drop in two Alka-Seltzer tablets. Alka Seltzer is turning into one of the more popular inexpensive household helpers!
To wipe crayon marks off a wall, apply toothpaste and let set about 15 minutes, and wipe off with a damp cloth.
Reduce your cooking mess by pouring liquids at the sink and peeling food over the trash can. Smaller messes are always easier to clean than bigger ones.
Cut soup, stew and stir-fry ingredients into smaller pieces to reduce cooking time. Keep any extras in the refrigerator to add to other weeknight meals.
Learn what the best buys are at your grocery store to get the best price and the most nutritional benefits from the foods you purchase.
Best Food Buys for Breads and Grains
Look for bargains on day-old bread and bakery products.
Buy regular rice, oatmeal, and grits instead of the instant and flavored types.
Try whole-grain bread and brown rice to add nutrients and variety to family meals.
Best Food Buys for Vegetables and Salads
Look for large bags of frozen vegetables. They may be bargains and you can cook just the amount you need, close the bag tightly, and put the rest back in the freezer.
Foods at salad bars can be costly. Some food items — lettuce, cabbage, onions, carrots – usually cost less in the produce section of the store than at the salad bar. But if you need only a small amount of a vegetable, buying at the salad bar can save money if it reduces the amount you waste.
Best Food Buys for Fruits
Buy fresh fruits in season, when they generally cost less.
Best Food Busy for Milk
Nonfat dry milk is the least expensive way to buy milk. When using it as a beverage, mix it several hours ahead and refrigerate so it can get cold before drinking.
Buy fresh milk in large containers (gallon or 1/2 gallon). These generally cost less than quarts.
Buy fat-free or low fat milk to cut the amount of fat in your family’s meals. Note that children under 2 years of age should be given only whole milk.
Best Food Buys for Meat and Poultry
Look for specials at the meat counter. Buying cuts of meat on sale can mean big savings for you.
Buy chuck or bottom round roast instead of sirloin. These cuts have less fat and cost less. They need to be covered during cooking and cooked longer to make the meat tender.
Buy whole chickens and cut them into serving size pieces yourself.
Best Food Buys for Dry Beans and Peas
Use these sometimes instead of meat, poultry, or fish. They cost less and provide many of the same nutrients. They are also lower in fat.
Bulk Food Buys
Buy bulk foods when they are available. They can be lower in price than similar foods sold in packages. Also, you can buy just the amount you need.
A great list of 125 ways to save on food. Tips cover everything from buying fruits to meats, using coupons and getting back into the kitchen to do your own cooking.
Friday Freebie: We’ve made this into a nice PDF document for you to download. Feel free to share – but leave intact, please! We’ve also posted the list because we know some just don’t care to download. We hope you find the tips useful!
Save on Food: Plan
1. Take time to plan your meals and make a grocery list. This usually takes less time than the time spent going back to the store for a forgotten item.
2. Keep paper and pencil in the kitchen to list foods you need.
3. Check kitchen cabinets and refrigerator when making your grocery list.
4. Before going to the grocery store, plan a weekly menu of favorite dishes using healthy foods.
6. Read the weekly food section and check the Sunday newspaper to see what is on sale.
7. Plan your meals to use seasonal foods such as oranges in the winter and peaches in the summer.
8. Finish your grocery list before going shopping. The best memory does not substitute for a well planned list.
9. Use a grocery list to help manage your stress. For example, do you really like to strain your coffee through a paper towel when you are out of ï¬lters?
Save on Food When You Shop
10. Shop only once a week. The more trips to the store, the more money you spend. It is hard to purchase only a few items on any trip to the grocery store.
11. Keep in mind that items from convenience stores often cost more.
12. Pick the grocery store with the best prices for foods you buy.
13. Think of mileage. Shopping at many stores may not be worth the extra time and gasoline cost.
14. Check out dollar stores. Canned fruit and snack crackers can be purchased here cheaply.
15. Find a local farmers’ market. Fruits and vegetables tend to be fresher and cheaper.
16. Purchase foods at discount stores such as food cooperatives or warehouse food stores.
17. Look for grocery stores that offer extra savings on “Seniors Day.”
18. Find stores with super food sales during special times such as “Friday and Saturday Blow-out Sales” or “10 Items for $10.”
19. Know when to stick to the shopping list. The only time to go off the list is when you can get a good buy such as store sales and double coupon offers.
20. Know when not to use the list. Take the farmers’ market approach with fruits and vegetables. Buy what is fresh, cheap, and in season. Adjust your menu to ï¬t these ï¬nds.
21. Don’t go down every aisle when you shop.
22. Do not shop when you are hungry because you will buy extra food. Better yet, have a small snack before shopping so you won’t buy a candy bar at checkout.
23. Shop without your children. Unwanted items can creep into the cart with too many “helping hands.” Take turns with a friend for child care. It’s kinder to fellow shoppers, too.
24. Shop early when the store is not crowded. You will get through the store faster and spend less.
25. Shop when you are not in a hurry. Take the time to compare the price of similar foods and purchase the cheapest. For example, which is cheaper, fruit cocktail or pears? Would it be cheaper to buy an item fresh, frozen, or dried? Here’s an example:
Lite Fruit Cocktail
3 cans fruit cocktail, lite syrup (12 to 13 ounces)
1 can pineapple chunks, lite syrup (12 to 13 ounces)
1 can sliced peaches in lite syrup(12 to 13 ounces)
1 package (16 ounces) fat free, sugar free vanilla pudding mix
Open all the cans of fruit, drain liquid. Pour into large serving bowl, mix in pudding mix. Stir well, chill several hours
26. Bring only the cash you have budgeted to the store. Decide how much you can spend weekly. Bring only that amount with you so you will
not be tempted to spend more money.
27. Avoid buying sample foods. Some stores offer “try something new” samples to get you to buy the food. If the food is not on your list, do not buy it. Think about it for a future list when you can use the food in your menus.
28. Upon entering the grocery store, check store ï¬‚yer for sale items and stock up!
29. In place of national brands, buy store brands when the taste and quality suit your needs. Compare brands!
30. Compare the unit price of food items. The cost per ounce or per pound helps ï¬nd the best value.
31. Check the unit price of different size containers of the same food. The largest container is not always the cheapest.
32. Buy items by-the-case to save a lot of money. Make sure you have storage space for the food items. You can save on food a LOT this way.
33. When buying large amounts of food, split the food and cost with a friend. You both will save on food money.
34. When available, buy bulk foods for about 2 weeks at a time.
35. Avoid buying large amounts of foods that will go bad quickly. Spoiled food is a waste of money.
36. Buy family packs of meats, cheese, poultry, and luncheon meats. Divide into servings, freeze, and use as needed. See: Freezer Friendly Food
37. Buy foods in season to save on food money. When fruits and vegetables ripen, grocery stores are ï¬‚ooded with these low-cost fruits and vegetables. You will ï¬nd something year-round that is in season, which makes it affordable.
38. Smaller-sized fruits and vegetables may be cheaper than larger ones.
39. Instead of buying canned fruits and vegetables in large pieces, buy these foods canned in smaller pieces.For example, pineapple chunks and diced tomatoes usually cost less than pineapple rings and whole tomatoes.
40. For best buys of healthy foods, stock up on fruit juices, milk, grits, peanut butter cookies, and popcorn for snacks. Avoid junk foods.
41. Avoid buying single servings of such foods as snack crackers, vegetable juice, and ice cream.
42. Avoid buying foods packaged together, such as cheese and crackers, meat and cheese trays, and frozen garlic cheese bread, when you can buy the items separately for less.
43. When shopping for food, buy non-food items only if you have extra money for them.
44. Check sell by and use by dates to be sure you buy fresh foods.
Use Coupons Carefully to Save on Food
45. Be careful when using coupons.
46. If you can save on food 25 or 50 cents off the price of something you already use, go for it.
47. To use coupons, you usually have to go to a common supermarket, so watch your prices carefully.
48. You can usually buy a food item cheaper at a discount store than you can buy it with a coupon at a big supermarket.
49. If you use a coupon to buy an item you do not need and would not have bought otherwise, you will be spending money you could have spent somewhere else.
50. In the store, use point-of-purchase coupons if the food item ï¬ts into your meal plan.
51. Take advantage of manufacturer’s rebates by mailing in coupons.
52. Bottom line? Use coupons when they will help you save on food, but do not become a coupon junkie.
53. Know the regular prices of items you usually buy. A sale will then be easy to spot.
54. Make a cheat sheet so you will know what you usually pay for an item that you use a lot.
55. Remember the trick is to buy on the markdowns. You don’t have to change your habits. Just buy when items are at low cost.
56. Sometimes, “buy one, get one free” is not a lot cheaper because the cost of the ï¬rst item is too much.
57. Make sure all purchases are rung up correctly.
58. Use itemized food receipts when checking out to help track food costs.
59. Divide grocery bill into food and nonfood items to get the cost of food. To make it easy, separate food items and nonfood items when checking out.
60. Compare prices of nonfood items at the grocery store with the same item at a discount store.
Choose Bargains to Save on Food
61. Give those grocery shelves the once-over. Grocery stores put items they most want to sell on the shelves between knee and shoulder height. The highest markup items are the ones about chest level. These are easy to grab and toss in the cart.
62. Stick to the edges. In general, the healthier, less processed foods are at the edges of the grocery store. These foods –Â fruits and vegetables, dairy and meat — are healthy and also save on food by going further in the kitchen.
63. Check the clearance section of the grocery store for items such as soap, cereal, and household products. These
items may be piled in shopping carts throughout the store. Only buy if you know it is a good deal. Do not buy cans with dents.
64. Shop when the store opens to ï¬nd the marked down meats. You must come early because the meats get snapped up quickly. Either cook the meat and eat it the same day or freeze it for later use.
65. Shop for meats carefully. Bones and fat on meat cost a lot of money. It is hard to compare prices of meats with bones and extra fat.
66. Use leftover meats for sandwiches instead of buying packaged sandwich meats.
67. Buy day old bread from the quick sale table or, if available, a bakery outlet. Toast or freeze it for good eating.
68. Buy plain breads and cereals. They are usually better buys than fancy breads and cereals.
69. Buy regular rice. It is usually a better buy than quick cooking rice or fancy rice blends.
70. Quick cooking oatmeal and grits are less expensive and almost as fast as the single serving instant cereals.
71. Buy a head of lettuce and wash it instead of buying lettuce in a bag.
72. Look over all fresh fruits and vegetables. If you are paying full price, make sure all perishable foods are in top shape.
73. Ignore the checkout display. This is the store’s last attempt to take your money. Consider checking out magazines at the library. If you ate a snack before shopping, you will be able to resist buying a candy bar.
Keep Food Safe
74. In the grocery store, shop for cold items last. These are frozen vegetables, meats, dairy products, and salad bar ingredients.
75. Try to get cold foods packed together in a bag when checking out. To make it easy, place all meats together, all frozen foods together, and all dairy foods together. When these foods are sacked together, they are easy to spot when you get home.
76. Lessen the time foods are in the car. Keep perishables out of direct sunlight or out of a hot trunk.
77. Put foods away quickly when you get home. Find grocery sacks with the cold items that need to be refrigerated ï¬rst.
78. Examine bags of potatoes, onions, and fruits. Throw out bad ones. Store potatoes and onions in a cool, dry place. Store fruits and other vegetables in the refrigerator.
79. Go through kitchen cabinets regularly to make sure canned and packaged foods are used before expiration dates. Save on food by not wasting it!
Prepare at Home
80. Make large amounts of recipes that freeze well such as spaghetti sauce, chili, and soups. Label and freeze them for later use.
81. Recycle the roast! Purchase a large roast on sale. Cook and eat some of it the ï¬rst night. Freeze the rest for later. You not only save on food, you save on gas or electricity for cooking!
82. Cook a whole chicken and use for more than one meal.
83. Stretch ground meat with bread crumbs, oatmeal, or tomato sauce.
84. Bake more than one item while the oven is hot. Your can cook the main dish, dessert, vegetables, quick breads, or other foods at the same time if they are to be cooked at the same temperature.
85. Do not leave food in the oven overnight. Cooked foods, such as meats, could make you very sick when left at room temperature for more than 2 hours.
86. For drinking, use nutritious, low cost instant nonfat dry milk. Thoroughly chill it before drinking for better taste.
87. For cooking, use dry milk in place of the more expensive regular milk. Store the box of powdered milk in a large baggie in the freezer. Keep a measuring cup in the plastic bag to make mixing easy.
88. To make milk go twice as far, mix an equal part of instant nonfat dry milk made by the directions with an equal amount of regular milk.
89. Make your own mixes for biscuits, pancakes, and other prepared foods. Already prepared mixes sometimes cost a lot more than homemade mixes.
90. If you are unable to eat ripe bananas right away, use them in a muffin recipe. Or freeze the entire banana in the peel for later use. A frozen banana turns black and looks gross but it is safe. You can also peel and mash the bananas prior to freezing. See: Cooking Tip: Over Ripe Bananas
91. Make extra pancakes. Wrap separately, freeze, and reheat in a toaster or microwave.
92. Save bread ends and crusts. Toast them when baking something else. Crush to make bread crumbs; store in the freezer.
93. Make desserts from scratch. You can save on food BIG. They are usually cheaper than store-bought ones.
94. Make iced tea from scratch. Pre-made iced tea in jugs is expensive; iced tea in bottles is even more expensive.
95. Use a toaster oven, if you have one, when only a small amount is to be baked.
96. Use an electric skillet, if you have one, to bake a chicken or roast or to make spaghetti sauce. It is easy to drain the fat from meat — just tilt the skillet slightly.
97. Choose home popped popcorn for a snack. It is less expensive than microwave popcorn and much cheaper than chips. Hint: Use an electric skillet for popping. Store leftover popcorn in an airtight plastic bag.
98. Make tasty salads using leftover vegetables, fruit, meat, or cereal.
99. Keep a “soup container” in the freezer. Add all vegetable liquids as well as leftover meats and vegetables to create a delicious soup or stew for next to nothing.
100. Make casseroles to use leftovers and to offer new foods to your family.
101. Make foods from scratch (homemade). It can be cheaper (and healthier) than store bought, convenience items. We have tons of recipes to get you started.
102. Make sure convenience foods are good buys. Some good buys are canned vegetables and frozen juice. Others, such as ready made pudding, may cost a lot more.
Be Creative to Save on Food
103. Grow your own fruits and vegetables.
104. Grow herbs in a ï¬‚owerpot or in a windowsill container.
105. Pick fruits and vegetables at U-pick farms.
106. Can or freeze fruits and vegetables in the summer when they are plentiful. Use them in the winter.
Be Smart to Save on Food
107. Waste less. Use all food before it spoils.
108. Store foods correctly. Poor storage can cause dried out, stale, or molded food.
110. Brown Bag your lunch at work instead of buying it.
111. Avoid vending machines. Pack similar items at home in small bags and bring drinks bought by the case.
112. Put together a snack bag of easy-to-eat items to enjoy in the car or at games.
113. Plan snacks for kids. Carrot sticks are cheaper than candy bars.
114. Entertain with potlucks or inexpensive buffets, such as lasagna and salads.
115. Limit eating out. Regardless of the fast food advertisements, it does cost a lot of money.
116. To save gas money, park the car and walk inside to order. You get a little exercise too!
117. Do not upgrade or super size your order. You are only super sizing your bill and your waistline.
118. When ordering, think smaller. It is not a value meal if you are paying for more than you want.
119. Do not load up on side dishes. Share the fries and you will save money and calories too.
120. Order ice water. It is usually free. To make it tastier, order it with lemon.
121. Eat dessert at home. Dessert is one of the most marked-up items on the menu.
122. If eating in, order the smallest size beverage or even a kid size cup. Most fast food places offer free reï¬lls.
123. Look between the buns. The patties are usually very small and the vegetables look limp. Your homemade burgers will look better and, even with the vegetables, be cheaper.
124. Cooking extra and freezing the remainder at home is just as convenient as going to the drive through.
125. Do not forget your pet. The Styrofoam containers that burgers and entrees are packed in make excellent pet dishes. Just wipe out and take home. Cut the top and bottom apart for two dishesâ€”one for the cat and one for the dog. Toss them out when the edges get worn.