Rice Custard Pudding a la Surprise

Ingredients

• five tablespoons rice
• four cups milk
• one tablespoon washed sultana raisins
• two tablespoons brandy
• one teaspoon vanilla
• three eggs
• five tablespoons sugar
• a small pinch of salt

Method

1. 1

   Rinse rice in hot water, put in a pudding dish, add milk, cook covered until rice is done (35-40 minutes).

2. 2

   Add raisins, brandy or vanilla, simmer for 5-10 minutes.

3. 3

   Stir yolks with sugar and salt to a souffle, add carefully without boiling.

4. 4

   Place pudding dish in water, cover with meringue from egg whites sweetened with sugar, bake until meringue is light brown.

5. 5

   Serve hot or cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 558. The excerpt below is the record exactly as published.

Rice Custard Pudding a la Surprise Pouding au Riz et au Flan, a la Surprise Rinse five tablespoons rice in hot water, put in a pudding dish, add four cups milk, put on a hot stove, cook well covered until THE SWEDISH, FRENCH, the rice is done, from thirty-five to forty minutes, then add onetable- spoon washed sultana raisins, two tablespoons brandy or one tea¬ spoon vanilla, simmer another five to ten minutes, during the time stir the yolks of three eggs with five tablespoons sugar and a small pinch of salt

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