Cream Rice Pudding

Ingredients

• 6 tbsp. rice
• 1 qt. milk
• 6 tbsp. sugar
• 1 tsp. salt
• nutmeg

Method

1. 1

   Pick over and wash the rice.

2. 2

   Put it in a shallow baking-dish.

3. 3

   Dissolve the sugar and salt in the milk, add the nutmeg, and pour it over the rice.

4. 4

   Bake slowly the first half hour, stirring often, then increase the heat and cook until the rice is tender and slightly browned.

5. 5

   Serve hot with butter.

6. 6

   Raisins or citron, sliced fine, may be added, if preferred.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 70. The excerpt below is the record exactly as published.

Cream Rice Pudding 6 tbsp. rice. 1 qt. milk. 6 tbsp. sugar. i tsp. salt. Pick over and wash the rice. Put it in a shallow baking- dish. Dissolve the sugar and salt in the milk, add the nut- meg

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