Andermatt Rice Pudding

Ingredients

• half a cup of washed rice
• one cup of boiling water
• three cups of boiling milk
• one heaped cup of a mixture of preserved fruits
• one pint of thick cream

Method

1. 1

   Cook rice in boiling water until absorbed, then add to boiling milk and cook until tender.

2. 2

   Stir in preserved fruits and whipped cream, then turn into a mold and serve when firm.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 71. The excerpt below is the record exactly as published.

f cup of boiling water and one level teaspoon of salt. Cook directly over the fire until water is absorbed, then add one cup of milk and cook over boiling water until very soft. Stir in one ounce of butter and one well-beaten egg. Remove from the fire and stir in one-half cup of canned cherries, stoned and cut small. Mix well and turn into a round shallow tin to cool. When cold divide into six or eight sections, cover with fine bread-crumbs, egg and crumbs, and brown on each side in hot butter. Andermatt Rice Pudding. Cook half a cup of washed rice in one cup of boiling 166 Home Science Cook Book. i water until the water is absorbed ; then turn it into the double boiler with three cups of boiling milk. Cook it until tender. Stir in one heaped cup of a mixture of preserved fruits. When cool stir in one pint of thick cream

Cook this with the app: pantry check, scaling, and the assistant.