Reis-Pudding (Rice Pudding)

Ingredients

• 4 oz. rice
• 3 oz. butter
• 5 eggs
• i^ oz. sweet almonds
• i^ pint milk
• 3 oz. sugar
• A pinch of carbonate of soda
• 4 bitter almonds
• A little grated lemon peel
• I teaspoonful salt

Method

1. 1

   Boil the rice in the milk for 1 hour with 1 teaspoonful salt, a pinch of carbonate of soda and 3 oz. butter.

2. 2

   Then stir in 1 well-beaten egg and stand on one side to cool.

3. 3

   Beat the 4 yolks with the sugar and add to them the grated almonds and a little lemon peel.

4. 4

   Stir into the rice, alternately with the whites of eggs, whisked stiffly.

5. 5

   Fill with this a well-buttered pudding basin, or mould with a closely-fitting lid, and boil for 1.5 to 2 hours.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 70. The excerpt below is the record exactly as published.

i^ pint milk. I teaspoonful salt. 6 bitter almonds. Grated rind of i lemon. Scald the rice and boil | hour with the milk and butter till quite soft. Beat the yolks and sugar well together, and stir into the rice with the grated lemon peel and almonds. Then stir in lightly the whites, stiffly whisked, fill a well-buttered Auilauf mould (x^^- general directions : ** Auflauf ") and bake J hour. Sprinkle over with sugar and serve with a fruit sauce. Sliced apples or jam may be substituted for the almond flavouring. Griesspeise. (Semolina Auflauf.) For 6 Persons. i\ pint milk. \ lb. semolina, 4 ^^^^^ I teaspoonful salt. Time of Preparation : i\ hour. 2 oz. butter. 2 oz. sugar. 2 oz. sweet almonds. A little grated lemon peel. Boil the milk, semolina, butter and salt to the consistency of a stiff puree. Beat the yolks well with the sugar and add gradually with the grated almonds and lemon peel to the semolina, when the latter is cool, stirring in finally the whisked whites of ^ggs. Fill a well-buttered mould (Auflauf form, see general directions: ** Auflauf") and bake in a slow oven for I hour. An oz. of cocoa and an oz. of sugar may be added to this Auflauf, or ^ lb. sultanas and a tablespoonful of rum. PUDDINGE. (Puddings.) Puddings. Puddings may be boiled in a well-floured cloth, but preferably in a special pudding basin or mould, with a tightly-fitting lid. Both the inside of the lid and of the mould itself should be well-buttered and then sprinkled over with breadcrumbs. The mould should not be more than I full and should be stood in a saucepan of boiling water. The water should not come to the top of the mould, but fresh boiling water should be added from time to time to replace what boils away. Keep the lid of the saucepan on while the pudding is boiling. Puddings prepared according to the following recipes are always to be turned out and served with Frucht- or Weinschaum-Saucen. {See recipes, pages 67, 68.) Chocolate Pudding is served with Vanilla Sauce. Reis^Padding. (Rice Pudding.) For 6 Persons. Time of Preparation i 2\ hours. 4 oz. rice. 3 oz. butter. 5 eggs. i^ oz. sweet almonds, if pint milk. 3 oz. sugar. A pinch of carbonate of soda. 4 bitter almonds. A little grated lemon peel. I teaspoonful salt

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