Baked Rice Pudding

Ingredients

• 6 T rice
• 4 c milk
• ^ c sugar
• 3^ c raisins

Method

1. 1

   Blanch rice, add milk, and cook in a double-boiler for 30 minutes.

2. 2

   Add sugar and raisins, pour into a baking dish, and bake for 1 hour or longer.

3. 3

   Stir down crusts as they form.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 49. The excerpt below is the record exactly as published.

BAKED RICE PUDDING Bouillon Wipe and cut into small pieces 4 pounds of meat from the neck, middle round, etc. ; break 2 pounds of bone into small pieces ; add 2 quarts of cold water and heat slowly ; when hot add i T salt, 4 peppercorns, 4 cloves and i T mixed herbs. Simmer 5 h. Boil down to 3 pints. Strain, cool, remove the fat, season with salt and pepper, if neces- 90 LESSONS IN COOKING sary, reheat and serve. One onion, half a carrot and half a turnip may be cooked with the bouillon if desired. Baked White Fish Test for Fresh Fish. — Fresh fish should have no odor, the flesh should be firm and should spring back from the touch, be bright and crisp looking; the eyes should be bright, not dull and lusterless, and the gills a bright red color. Care of Fish. — Fish, as purchased from the market, nas been drawn and cleaned, but will need additional attention. Begin at the tail and scrape the fish to remove the scales. See that the swim bladder has been removed and the in- side thoroughly scraped and cleansed. Wash well, inside and out, drain and dry. Do not let the fish stand in water. If the fish is to be served whole leave head and tail intact, but remove the eyes and fins. Fish Stuffed and Trussed for Baking. Lay the fish on the back, fill with the stuffing and fasten with skewers. Turn the fish over, skewer into the shape of a letter S and tie with a cord. Wrap tail in manila pa- per to keep from burning. Place on fish rack or strips of cloth in dripping pan. Place the pan in a moderately hot oven and bake about 30 m, or until the flesh is tender. Lift the rack or cloth from the pan and carefully slide the fish onto a platter. Remove skewers, string and paper, garnish the head with parsley or cress and serve with lemons cut in quarters. Stuffing Mix I c cracker crumbs, % t salt, ^ t pepper, few drops onion juice, i t each chopped parsley, capers and pickles, and moisten with ^ c melted butter NOVEMBEE MENUS 91 Kohl-Rabi Kohl-rabi is a cross between a cabbage and a turnip. It stores its nourishment just above the ground in a turnip- like swelling of the stem from which the leaves spring. To cook remove the leaves and cut a thick paring from the outside, removing all the woody portion. Cut the flesh into slices J^ inch thick. Throw them into boiling salted water, boil rapidly for 30 m, uncovered. Drain and serve with a cream sauce, or Sauce Hollandaise. Sauce Hollandaise Put a bit of bay leaf and i T chopped onion into 2 T vinegar, bring to the boiling point, then cool. Melt 2 T butter, add i T flour, and when well blended add gradually I cup boiling water. Stir until boiling, then add the strained vinegar. Take from the fire and stir in gradually the yolks of 2 eggs. Heat very gently just a moment, add ^ t salt and a dash of pepper, pour over the kohl-rabi and serve at once. Baked Rice Pudding Blanch 6 T rice according to directions given in Les- son 24. Add 4 c milk and cook in a double-boiler for ^ h. Add ^ c sugar and 3^ c raisins

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