Cream Rice Pudding

Ingredients

• Three cups milk
• three tablespoonfuls rice
• one cupful sugar
• one teaspoonful vanilla

Method

1. 1

   Wash the rice, put it with the milk, sugar, and flavoring into a pan, and bake in a slow oven for three or four hours.

2. 2

   Every time a crust forms on top, stir it in, until just before taking it from the oven.

3. 3

   Eat cold.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 59. The excerpt below is the record exactly as published.

Cream Rice Pudding. Salmon Smip. — One can salmon, one cup bread-crumbs, one quart water, two cups milk, one teaspoonf ul butter, pepper and salt to taste. Pick to pieces the contents of a can of salmon, removing the bones, bits of skin, etc. ; put over the fire with the water and seasoning, and cook half an hour ; stir in the butter, the milk, and the crumbs, and serve. Pass sliced lemon with this. Stuffed Egg 'Plant — Boil an egg-plant thirty minutes, cut it in half, and scrape out the inside ; mash this up with two ta- blespoonfuls of butter, and pepper and salt to taste; fill the two halves of the shell, sprinkle with crumbs, and brown in the oven. 228 FAMILY DINNERS FOB AUTUMN Cream Rice Pudding, — Three cups milk, three tablespoonfuls rice, one cupful sugar, one teaspoonf ul vanilla

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