Rice Caramel Pudding

Ingredients

• one cupful of rice
• one quart of milk
• two gills of milk
• one teaspoonful of salt
• two eggs
• one stick of cinnamon
• half a cupful of sugar

Method

1. 1

   Wash the rice in three waters, and soak in cold water for two hours; then drain off all the water, and put the rice in the double-boiler with the milk and cinnamon.

2. 2

   Cook for two hours.

3. 3

   Put the sugar into a small frying-pan, and stir until it turns brown and becomes liquid.

4. 4

   Instantly pour this liquid into a three-pint mould that has been warmed.

5. 5

   Add the salt and the two eggs to the rice, stir well, pack in the sugar-lined mould, cover, and bake for half an hour.

6. 6

   Serve with a soft custard.

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.

Rice Caramel Pudding. For this pudding use one cupful of rice, one quart and two gills of milk, one teaspoonful of salt, two eggs, one stick of cinnamon, and half a cupful of sugar. Wash the rice in three waters, and soak in cold water for two hours ; then drain off all the water, and put the rice in the double-boiler with the milk and cinnamon. Cook for two hours. Put the sugar into a small frying-pan, and stir until it turns brown and becomes liquid. Instantly pour this liquid into a three-pint mould that has been warmed on the back part of the range. Turn the mould round so as to coat all parts of it with the sugar. The liquid hardens quickly, and the work must be done rapidly, or the sugar will not spread. Now add to the rice the salt 606 MISS PARLOA'S KITCHEN COMPANION. and the two eggs, well beaten, and stir well. Pack this mixture in the sugar-lined mould. Cover the mould, and after placing it in a pan of hot water, set it in the oven. Bake for half an hour. On taking the pudding from the oven, let it stand for ten minutes ; then turn out on a flat dish. Serve with a soft custard. The pudding is to be served hot and the sauce cold. Flavor the custard with vanilla. * 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.