vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Rice Pudding
From Miss Parloa's kitchen companion, 1887
Serves 3
For children, add a cupful of raisins to the cold water with the rice.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
411Calories
15 gProtein
62 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein15 g
Carbohydrates62 g
Fiber0.8 g
Sugars16 g
Total Fat11 g
Saturated Fat6.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol39 mg
Sodium909 mg
Potassium557 mg
Calcium421 mg
Iron2.6 mg
Magnesium55 mg
Phosphorus396 mg
Zinc2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.8 mg
Folate137 mcg
Choline61 mg
Caffeine0 mg
Water451 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 317. The excerpt below is the record exactly as published.
Boiled Rice Pudding. Wash a cupful of rice in three waters, and, putting it into a double-boiler containing two cupfuls of cold water, cook it for half an hour ; then add a quart of milk and a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.