Ground Rice Pudding, Rich

Ingredients

• two ounces of ground rice
• four tablespoonfuls of thick cream
• half a pint of new milk
• two ounces of fresh butter
• two ounces of sugar
• the yolks of three and the white of one egg
• a wine-glassful of sherry

Method

1. 1

   Mix ground rice with cream and boiled milk.

2. 2

   Stir until thick, then add butter, sugar, and beaten eggs.

3. 3

   Place jam in a buttered pie-dish, cover with mixture, and bake.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 657. The excerpt below is the record exactly as published.

Ground Rice Pudding, Rich.— IMix two ounces of ground rice smoothly with four table-spoonfuls of thick cream. Add half a 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 oimces 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-glassful of sherry, or half a wine- glassful of brandy. Put some apricot, or any other good jam, at the bottom of a buttered pie- cUsh, cover with the mixture, and bake in a moderate oven. Sift a little pounded cinnamon, or pounded sugar, over the pudding before serving. This pudding may be eaten either hot or cold. Time to bake, about twenty minutes. Probable cost. Is., exclusive of the jam and wine. Sufficient for thi-ee or four persons. Ground Rice Souffle. — ^lix three ounces of ground rice smoothly with half a pint of new milk or cream. Put them into a saucepan, with, two ounces of fresh butter

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