Boiled Rice Pudding

Ingredients

• One and one-half tea-cupfuls of boiled rice
• Two-thirds of a tea-cupful of raisins
• Two eggs
• One-half tea-cupful of sugar
• One pint of milk
• One-half tea-spoonful of salt
• One-eighth tea-spoonful of cinnamon

Method

1. 1

   Separate the whites and yolks of the eggs, add to the yolks two table-spoonfuls of the milk, and place the rest of the milk on the fire in a double boiler.

2. 2

   Wash and stone the raisins, put them in the milk, and cook them until soft and tender.

3. 3

   Add the rice, cook five minutes longer, and then stir in the yolks of the eggs and the salt, sugar, and spice.

4. 4

   Stir well, cook two or three minutes, remove from the fire, and pour the pudding into the serving dish.

5. 5

   Beat the whites of the eggs light, add to them one table-spoonful of sugar, spread the froth on top of the pudding, and brown delicately in the oven.

Nutrition per serving

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 184. The excerpt below is the record exactly as published.

BOILED RICE PUDDING. This IS a very creamy pudding and is served cold. For five persons allow as follows : One and one-half tea-cupfuls of boiled rice. Two-thirds of a tea-cupful of raisins. ». PUDDINGS. 423 Two eggs. One-half tea-cupful of sugar. One pint of milk. One-half tea-spoonful of salt. One-eighth tea-spoonful of cinnamon

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