Peach-and-Rice Pudding

Ingredients

• half a cupful of rice
• two cupfuls and a half of milk
• one cupful of sugar
• two of water
• a dozen large peaches
• a scant half-teaspoonful of salt

Method

1. 1

   Wash the rice, soak it for two hours in cold water, then drain.

2. 2

   Cook the rice and milk in a double-boiler for two hours.

3. 3

   Stir in the salt and cook for another half hour.

4. 4

   Blanch peaches in boiling water, rub off skins, and halve.

5. 5

   Simmer peach stones with sugar and water for half an hour, then add peaches to syrup.

6. 6

   Layer rice and peaches in a dish, topping with syrup.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 320. The excerpt below is the record exactly as published.

Peach-and-Rice Pudding. The materials needed are : half a cupful of rice, two cupfuls and a half of milk, one cupful of sugar, two of water, a dozen large peaches, and a scant half-teaspoonf ul of sal

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