Plain Rice Pudding

Ingredients

• half a cupful of rice
• a level teaspoonful of salt
• a slight grating of nutmeg
• two table-spoonfuls of sugar
• half a cupful of stoned raisins
• one quart of milk

Method

1. 1

   Wash the rice in three waters, and soak it in cold water for two hours.

2. 2

   Drain off the water, and add the salt, nutmeg, sugar, raisins, and milk.

3. 3

   Cook in a very moderate oven for two hours, stirring twice in the first half-hour.

4. 4

   At the end of two hours, add half a pint of cold milk, stir well, and cook for an hour longer.

5. 5

   Serve in the dish in which it is cooked.

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 317. The excerpt below is the record exactly as published.

Plain Rice Pudding. Wash half a cupful of rice in three waters, and soak it in cold water for two hours. Drain off the water, and add a level teaspoonful of salt, a slight grating of nut- meg, two table-spoonfuls of sugar, half a cupful of stoned raisins, and one quart of milk

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