Ground Rice Pudding

Ingredients

• two ounces of ground rice
• four tablespoonfuls of thick cream
• one-half pint of new milk
• an inch of cinnamon
• two ounces of fresh butter
• two ounces of sugar
• a tiny pinch of salt
• the yolks of three
• the white of one egg
• a wine-glassful of sherry
• one-half wine-glassful of brandy
• some apricot or any other jam

Method

1. 1

   Mix ground rice with cream, add boiled milk with cinnamon, stir until thickens.

2. 2

   Add butter, sugar, and salt.

3. 3

   Pour into a basin, mix with egg yolks, egg white, and sherry or brandy.

4. 4

   Put jam at the bottom of a buttered pie dish, cover with mixture, and bake in a moderate oven.

5. 5

   Sift cinnamon or powdered sugar over before serving.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 192. The excerpt below is the record exactly as published.

GROUND RICE PUDDING. Mix two ounces of ground rice smoothly with four tablespoonfuls of thick cream. Add one-half pint of new milk which has been boiled with an inch of cinnamon or the rind of a lemon. Stir over the fire until the mixture thickens and add two ounces of fresh butter, two ounces of sugar and a tiny pinch of salt. Pour the pudding into a basin and when cold mix with it the yolks of three and the white of one egg and a wine-glass- ful of sherry, or one-half wine-glassful of brandy. Put some apricot or any other jam

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