Rice Custard Pudding

Ingredients

• Use the same proportions as in the preceding
• Beat two eggs slightly.
• a sprinkle of salt.

Method

1. 1

   Cook the rice and the milk in a double boiler until the rice is tender.

2. 2

   Beat two eggs slightly.

3. 3

   Add the sugar, the vanilla, and a sprinkle of salt, and into this pour the cooked rice gradually, stirring constantly.

4. 4

   Pour into a well oiled baking pan, and bake slowly until set, but avoid letting it boil up, as that would cause it to whey.

5. 5

   Remove and let cool.

6. 6

   Raisins, if added, should be put into the hot rice before adding the eggs.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 111. The excerpt below is the record exactly as published.

a sprinkle of salt together. Add the hot mixture gradually, stirring with a spoon as it is being added. Let continue to cook until it begins to thicken ; then remove from the fire. Beat the whites stiff, flavor with ,a teaspoon vanilla, and fold in the hot mixture, chill, and serve. APPLE SNOW Cook 6 tart apples, pared and sliced, with fy cup water and Y$ cup sugar, until tender. Mash through a fine strainer, and let cool. Put il/2 cups of the apple pulp into a bowl with the (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 10,3 SCIENCE of FOOD ancf COOKERY white of i egg, and beat with a whisk or Dover beater until white and fluffy. Serve plain, or with a teaspoon red jelly on the top of each dish. STRAWBERR1 WHIP i cup strawberries y2 cup sugar White of i egg I teaspoon lemon juice Choose well ripened strawberries, wash them, and remove the stems. Put all the ingredients into a bowl, and beat with a wire egg whip until light and fluffy, which will take 20 minutes or more. Pile lightly on a dish, and pour around it a border of crushed fruit or red fruit juice, unsweetened. SCALLOPED APPLES il/2 quarts thinly sliced tart apples Y2 cup sugar 3 cups fresh bread crumbs Juice and rind of I lemon Vegetable butter Remove the crust from ordinary stale bread, and rub the soft part through a colander or a coarse strainer. Cover the bottom of an oiled baking pan with a layer of the crumbs, and over this spread half of the sliced apples. Sprinkle with half of the sugar mixed with the lemon rind. Pour over it the lemon juice, and small bits of vegetable butter; then add another layer of crumbs, and apples, as before. Sprinkle a thin layer of crumbs over the top, and bake under an inverted pan until about done ; then remove the top pan and brown lightly. LEMON SNOW M cup water l/z cup sugar 3 tablespoons lemon juice 2l/2 tablespoons cornstarch Rind of l/2 lemon Salt White of i egg Mix the sugar and the starch thoroughly. Put the water, the lemon rind, and the lemon juice into a small saucepan, and bring gradually to a boil. Add a pinch of salt to the white, and beat until stiff and dry. Strain the hot liquid, and pour it slowly into the sugar and starch, and mix smooth. Return to the fire and bring to a boil ; then pour in a steady stream into the beaten white, and beat with a whip as it is poured in, to blend well. Pour into j (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD antf COOKERY wetted molds, and let cool. Serve with a custard sauce made from the yolk and the milk, as usual. OATMEAL PUDDING 2 cups cold cooked oatmeal l/$ cup seedless raisins 2 cups rich milk 2 eggs J4 cup sugar or honey ^2 teaspoon vanilla flavor Beat the eggs slightly, add the sweetening and the flavor, and mix with the milk. Work this gradually into the cooked oatmeal, pour into an oiled baking pan, and sprinkle the raisins over the mixture, working them in with the tip of a spoon. Place in a shallow pan of water, and bake in a medium slow oven until set and a light brown color. Let cool and serve. BREAD CUSTARD PUDDING i}/2 cups stale bread cut into i large egg squares % cup sugar 2 cups milk. l/$ cup seedless raisins Vanilla flavor Spread the bread scantily with butter, cut into small dice, and put into a baking pan. Beat the egg and the sugar together slightly. Add a little vanilla and the milk. Mix well, pour over the bread, and let stand half an hour. Sprinkle the raisins over the top and work them into the mixture. Bake until set and a light brown. CREAM RICE PUDDING Y2 cup uncooked rice Vanilla flavor 5 cups milk 2 teaspoons vegetable butter l/3 cup sugar 1/3 cup raisins A few grains of salt Wash the rice in several waters, and drain. Add the milk, pour into an oiled baking pan, and cook over the fire, stirring often, until the rice begins to float. (It is the stirring that gives it the creamy consistency.) Add raisins, sugar, butter, and vanilla flavor, mix well, and set into the oven to cook until the rice is thoroughly clone and the top slightly browned. Remove and let cool. A double boiler may be used instead of the baking pan, if desired, until the rice is cooked. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) i SCIENCE of FOOD touf COOKERY RICE CUSTARD PUDDING Use the same proportions as in the preceding, but cook the rice and the milk in a double boiler until the rice is tender. Beat two eggs slightly.

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