Rice Pudding

Ingredients

• One cupful of rice
• one quart of milk
• one cupful of raisins
• one heaping teaspoonful of salt
• one cupful of water
• one quart of soft custard

Method

1. 1

   Wash the rice, and let it soak two hours in cold water.

2. 2

   Turn off the water, and put the rice in the double boiler with the cupful of water.

3. 3

   Cook half an hour; then add the salt, raisins and milk, and cook an hour longer.

4. 4

   Butter a melon mould and pack the rice in it.

5. 5

   Let it stand twenty minutes.

6. 6

   Turn out on a deep dish, decorate with bits of bright jelly, pour the custard around, and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 127. The excerpt below is the record exactly as published.

Rice Pudding. One quart of milk, five table-spoonfuls of ground rice, four of sugar, one teaspoonful of salt, six eggs, half a cupful of butter. Put the milk in the double boiler, reserving half a cupful. Mix the rice and cold milk together, and stir into the milk in the boiler when this is hot. Stir constantly for five minutes. Add the salt, butter and sugar, and set away to cool. When cold, add the eggs, well beaten. Bake one hour in a moderate oven. Serve with creamy sauce. Rice Pudding". One cupful of rice, one quart of milk, one cupful of raisins, one heaping teaspoonful of salt, one cupful of water, one quart of soft custard

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