Glazed Rice Pudding

Ingredients

• half a cupful of rice
• one pint of milk
• two quarts of whipped cream
• one pint of sugar
• three eggs
• a table-spoonful of salt
• the grated rind and the juice of an orange

Method

1. 1

   Wash the rice in three waters, and soak it in cold water for half an hour.

2. 2

   Put it in a large stew-pan with two quarts of boiling water.

3. 3

   Boil rapidly until the grains of rice are soft, about twenty-five minutes.

4. 4

   Turn the rice into a colander, and pour over it a hot syrup made by boiling one cupful of sugar, one of hot water, and two-thirds of the grated rind of the orange for twenty-five minutes, then adding the juice of the orange.

5. 5

   Set the rice away to cool.

6. 6

   In a double-boiler, heat all the milk except half a gill, adding the remaining grated orange rind.

7. 7

   Beat the eggs and remaining cupful of sugar until light, then add the half-gill of cold milk.

8. 8

   Pour the boiling milk on this mixture, stirring constantly.

9. 9

   Cook in the double-boiler for five minutes, stirring constantly, then set away to cool.

10. 10

    Pack a plain mould in salt and ice, and layer the whipped cream with the custard and rice until all materials are used.

11. 11

    Cover and set in a cool place for two hours or more.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 336. The excerpt below is the record exactly as published.

Glazed Rice Pudding. This pudding will require half a cupful of rice, one pint of milk, two quarts of whipped cream (about a pint of the unwhipped cream), one pint of sugar, three eggs, the grated rind and the juice of an orange, a table-spoon- ful of sal

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