Cream Rice Pudding

Ingredients

• Rice, 1/2 cup
• Sugar, 1/2 cup
• Salt, a pinch
• Milk, 1 quart
• Whipped cream
• Maraschino cherries

Method

1. 1

   Wash rice thoroughly and put in double boiler with milk and salt.

2. 2

   Cook until tender, then add the sugar.

3. 3

   Cool and add flavoring, either vanilla or orange extract.

4. 4

   Chill and serve with whipped cream into which have been beaten chopped maraschino cherries with a little of their juice.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 53. The excerpt below is the record exactly as published.

CREAM RICE PUDDING. Rice, y2 cup. Sugar, % cup. Salt, a pinch. Flavoring. Milk, 1 quart. Whipped cream. Maraschino cherries. Wash rice thoroughly and put in double boiler with milk and salt. Cook until tender, then add the sugar. Cool and add flavor- ing, either vanilla or orange extract. Chill and serve with whipped cream into which have been beaten chopped maraschino cherries with a little of their juice. CHOCOLATE RICE PUDDING. Milk, 1 pint. Hot water, 1 pint. Rice, % cup. Butter, 1 dessertspoon. Salt, y2 teaspoon. Cocoa. 2 tablespoons. Vanilla. 2 teaspoons. Sugar, 1 cup. Mix milk, water, rice, salt and cocoa, and cook slowly in double boiler for 2 hours. Add remaining ingredients and cook 1/2 hour longer. Serve hot with whipped cream. P. H. G., Wollaston. DESSERTS. 119 SCALLOPED BANANAS. Bananas, 6. Brown sugar, y2 CUP- Salt, 1 teaspoon. Butter, 1 tablespoon. Bread crumbs, 1 cup. Water, i/2 CUP- Skin, scrape and slice the bananas. Butter a baking dish, put in half the bananas and sprinkle with half the salt, sugar and bread crumbs. Add the remaining bananas and sprinkle with the rest of the salt, sugar and bread crumbs. Divide the butter in bits and put over the top. Pour over all the water, cover and put in a moderate oven for 20 minutes. Uncover and bake for 20 minutes more or until nicely browned. BANANA WHIP. Large bananas, 3. Grated lemon rind, 1 teaspoon. Lemon juice, 2 tablespoons. Granulated gelatine, 2 table- Sugar, 1 cup. spoons. Boiling water, 2 cups. Soak gelatine in ^4 cup of cold water for 15 minutes. Dissolve in boiling water, add sugar, lemon juice and rind. Set in pan of ice water. The bananas should be very ripe, skin them, scrape and put through a coarse sieve. When jelly is cold beaj it till light, add banana pulp and beat again. Pile into a glass dish and serve with whipped cream or cold cocoa sauce. PINEAPPLE PUDDING. Pineapple, 1. Lady fingers. Lemon juice, 2 teaspoons. Sugar. Peel and chop pineapple and cover with sugar. Let stand on ice for an hour, then drain off the juice and add to it the lemon juice. In the bottom of a buttered baking dish spread a layer of split lady fingers and over them pour ;\ little of the prepared juice. Spread lady fingers with a layer of the pineapple. Repeat layers till dish is filled, having soaked lady fingers on top. Set dish in a pan of hot water and bake, covered, in a steady oven for 1 hour. Uncover and brown lightly. 120 DESSERTS. PINEAPPLE RICE PUDDING. Rice, 1 cup. Sugar, 1 cup

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