Plain Rice Pudding

Ingredients

• twelve pints of water
• one pound of rice
• four ounces of brown sugar
• one large teaspoonful of salt
• the rind of a lemon thinly peeled
• three ounces of sugar
• four tablespoonfuls of flour
• half a teaspoonful of powdered cinnamon

Method

1. 1

   Boil water, add washed rice, sugar, salt, and lemon rind.

2. 2

   Strain after half an hour, then mix with sugar, flour, and cinnamon.

3. 3

   Bake or boil longer if desired.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 255. The excerpt below is the record exactly as published.

Plain Rice Pudding. No eggs or milk required. Put on the fire twelve pints of water in a saucepan, add to it, when boiling, one pound of rice (previously washed), or sixteen tablespoonfuls (one table- spoonful equal to an ounce), four ounces of brown sugar (or four tablespoonfuls), one large teaspoonful of salt, the rind of a lemon thinly peeled; boil gently for half an hour, strain the water from the rice, keeping the rice rather dry. The rice water is then ready for drinking either warm or cold; the juice of a lemon is then introduced to make it more palata- ble and refreshing. Add to the rice three ounces of sugar, four tablespoonfuls of flour, and half a teaspoonful of pow- dered cinnamo

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