Boiled Rice Pudding

Ingredients

• Quarter of a pound of rice
• one pint and a-half of new milk
• two ounces of butter
• four eggs
• half a saltspoonful of salt
• four large tablespoonfuls of moist sugar
• flavoring to taste

Method

1. 1

   Stew the rice gently in the milk until tender, then pour into a basin.

2. 2

   Stir in the butter and let cool.

3. 3

   Beat the eggs and add to the rice with sugar, salt, and flavoring.

4. 4

   Put into a buttered basin, tie down with a cloth, and boil for 1.25 hours.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 309. The excerpt below is the record exactly as published.

Boiled Rice Pudding. — Quarter of a pound of rice, one pint and a-half of new milk, two ounces of butter, four eggs, half a saltspoonful of salt, four large tablespoonfuls of moist sugar; flavoring to taste

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