Ground Rice Pudding

Ingredients

• twelve bitter almonds
• twenty-four sweet almonds
• four eggs
• a quart of milk
• a quarter of a pound of ground rice
• two ounces of butter
• as much loaf sugar in powder as will sweeten it
• a few nicely washed currants

Method

1. 1

   Pound almonds, whisk eggs, grate lemon peel, nutmeg, and cinnamon.

2. 2

   Boil milk with ground rice, stirring until thick.

3. 3

   Add butter, almonds, eggs, and spices.

4. 4

   Pour into a dish with puff paste and bake until set.

Nutrition per serving

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 24. The excerpt below is the record exactly as published.

GROUND RICE PUDDING. Pound fine in a mortar twelve bitter and twenty-four sweet almonds; break four eggs into a basin, and whisk them to a froth; grate the peel of a lemon, some nut- meg, and cinnamon. When these are all ready, put a quart of milk into a stew-pan, with a quarter of a pound of ground rice, and put it on a slow fire; keep stirring it till it thickens; then take it from the fire, and put in it two ounces of butter, with your almonds, t«cgs, and spice, and as much loaf sugar in powder as will sweeten it; if you wish, you may add a few nicely washed currants

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