Plain Rice Pudding

Ingredients

• half a tea-cupful of rice
• a quart of skim milk
• a quarter of an inch of cinnamon
• a piece of butter the size of a sixpence

Method

1. 1

   Wash the rice and throw away the grains that float.

2. 2

   Drain the rice, put it into a pie-dish, and pour over it skim milk.

3. 3

   Add cinnamon and butter.

4. 4

   Do not stir the pudding, but bake it in a moderate oven till it is covered with a bright brown skin, which takes about an hour and a half.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 75. The excerpt below is the record exactly as published.

Plain Eice Pudding. Sauce. Brown and White Bread Mashed Potatoes. and Butter. Broccoli Porridge. Pancakes with sugar, cut Lemons. Cheese. Marketing. For the Day. — A pair of thick Soles (see January 3rd). A well-hung Loin of Mutton, about six pounds. Lemons, if not at hand ; Onions, Potatoes, "Broccoli. For To-morrow.— About five pounds of good Salt Cod. Parsnips. A piece of the gammon of Bacon, weighing about four pounds. Muffins for breakfast (see January 29th). Half-a-dozen fresh Herrings (see January 3rd). The fish should be bright and silvery looking. The more scales they have, the fresher they are likely to be. A YEAR'S COOKERY . 89 Breakfast.— Scallops (Note 3, March 7th); Potted Flare (January 7th) ; Porridge (January 25th). Luncheon. — Savoury Hash (February 5th). Cold Potatoes, browned (December 26th). Plain Pice Pudding . — Wash half a tea-cupful of rice, and throw away the grains that float. Drain the rice, put it Bread for Pancakes. into a pie-dish, and pour over it a quart of skim milk ; add a quarter of an inch of cinnamon or a little piece of lemon rind, and a piece of butter the size of a sixpence

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