New York Rice Pudding

Ingredients

• half a cupful of rice
• a pint of water
• a quart of milk
• four tablespoonfuls of sugar
• one of corn-starch
• a teaspoonful of salt
• such flavoring as you please

Method

1. 1

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

2. 2

   Pour off the water, add fresh water, and let it stand warm.

3. 3

   Pour off the water again, add a pint of cold water, and cook in a double-boiler for half an hour.

4. 4

   Add a pint of cold milk, and when boiling, add corn-starch mixed with half a cupful of remaining milk.

5. 5

   After ten minutes, add the rest of the milk, sugar, salt, and flavoring.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 347. The excerpt below is the record exactly as published.

New York Rice Pudding. Use half a cupful of rice, a pint of water, a quart of milk, four table-spoonfuls of sugar, one of corn-starch, a teaspoonful of salt, and such flavoring as you please

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