Caramel Rice Pudding

Ingredients

• 2 oz. Carolina rice
• 1 pt. milk
• 1 oz. butter
• 2 eggs
• Sugar to taste
• 2 to 3 oz. loaf sugar
• 2 table-sps. water
• A squeeze of lemon juice

Method

1. 1

   Wash the rice in several waters.

2. 2

   Put it into a double saucepan with the milk and butter, and cook until all the milk is absorbed and the rice is soft.

3. 3

   Beat the eggs and add them to the rice with sugar and flavouring.

4. 4

   Make the caramel and line a pint mould with it.

5. 5

   When cold and set, pour in the rice mixture, cover with greased paper, and steam slowly until the eggs are set and the pudding feels firm.

6. 6

   Turn out carefully, allowing the caramel to run round the pudding as a sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 641. The excerpt below is the record exactly as published.

Caramel Rice Pudding 2 oz. Carolina rice. 1 pt. milk. 1 oz. butter. 2 eggs. Flavouring. Sugar to taste. Caramel. 2 to 3 oz. loaf sugar. 2 table-sps. water. A squeeze of lemon juice

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