Baked Rice Pudding

Ingredients

• 4 cups milk
• 1/2 cup rice
• 1 teaspoon salt
• 2.5 cups sugar
• Grated rind of 1 lemon or dash of nutmeg

Method

1. 1

   Wash rice, mix ingredients, pour into buttered pudding dish, and bake 3 hours in slow oven (325° F.), stirring 3 times during first hour of baking to prevent rice from settling.

2. 2

   For a richer pudding, stir in 1 or 2 well-beaten eggs, 30 minutes before pudding is done.

3. 3

   Serve hot or cold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 222. The excerpt below is the record exactly as published.

teaspoon salt Cold water 7 sour apples 2% cups boiling water Y% cup sugar Add tapioca to boiling water and salt; cook in double boiler until ‘transparent. Core and pare apples, arrange in buttered pudding dish, fill cavities with sugar, pour over tapioca. Bake in moderate oven (350° F.) until apples are soft. Serve with sugar and cream or whipped cream. Serves 6. PEACH TAPIOCA 2 cups canned peaches 1% cup quick-cooking tapioca 14 cup powdered sugar 1% teaspoon salt 4 cup granulated sugar Boiling water Drain peaches, sprinkle with powdered sugar, and let stand 1 hour. To peach sirup, add enough boiling water to make 3 cups, heat to boiling point, and add tapioca, sugar, and salt. Cook in double boiler until transparent. Line a mold or pudding dish with peaches cut in quarters, fill with tapioca, and bake in moderate oven (350° F.) 30 minutes. Cool slightly, turn on dish, and serve with whipped cream. Serves 8. 536 THE BOSTON COOKING-SCHOOL COOK BOOK RHUBARB TAPIOCA PUDDING 4 cup quick-cooking tapioca 3 cups rhubarb 14 cups boiling water 11% cups sugar 2% teaspoon salt Put tapioca in double boiler, add boiling water and salt; cook until tapioca has absorbed water. Peel rhubarb, cut in 34-inch pieces crosswise, and sprinkle with sugar. Add to tapioca; cook until tapioca is transparent and rhubarb soft. Serve with sugar and thin cream. Serves 6 to 8. RICE AND RAISIN PUDDING 1 cup boiled or steamed rice 2 tablespoons butter Y cup sugar 1 quart milk 1 teaspoon sait Y cup seeded raisins (washed) Few gratings nutmeg Combine ingredients. Put in buttered baking dish. Bake in moderately slow oven (325° F.) until milk is absorbed. Serves 6. BAKED RICE PUDDING 4 cups milk Ys teaspoon salt Yo cup rice 2% cup sugar Grated rind 144 lemon or dash of nutmeg

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