Rice Pudding

Ingredients

• Rice, 1/2 cup
• Milk, 1 pint
• Eggs, 3
• Sugar, nutmeg
• nutmeg
• Salt
• vanilla

Method

1. 1

   Put the milk and rice on the fire and let it cook until the rice has become tender.

2. 2

   Set it off and let it stand until nearly cold; then stir in the beaten yolks of the 3 eggs.

3. 3

   Season to taste with sugar, salt, nutmeg, and vanilla, and then add the whites of the eggs which have been beaten to a froth.

4. 4

   Bake for about 1 hour.

Nutrition per serving

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 72. The excerpt below is the record exactly as published.

Rice, 1/2 cup, Milk, 1 pint, Eggs, 3, Sugar, nutmeg, Salt, vanilla. Put the milk and rice on the fire and let it cook until the rice has become tender. Set it off and let it stand until nearly- cold ; then stir in the beaten yolks of the 3 eggs. Season to taste with sugar, salt, nutmeg, and vanilla, and then add the whites of the eggs which have been beaten to a froth. Bake for about 1 hour. COLD RICE PUDDING Rice, 1/4 pound, Butter, 1 teaspoon, Vanilla bean, 1 pod. Preserved peaches or apricots, Whipped cream. Salt and milk. Cook the rice, butter, and vanilla bean together, adding a pinch of salt, and set it to cool. When cold, put a layer of the rice on a dish, then a layer of the preserved peaches, or apricots, then a layer of the whipped cream, and so on; the top layer being a thick layer of the cream. • 211 DESSERTS AROUND-THE-WORLD COOK BOOK Put it on the ice, and serve cold. With a quarter of a pound of rice, this should be enough for 8 or 10 persons. * RUSSIAN RICE Boiled rice, i/i pound, Sugar, % pound, 'Jamaica rum, or arrack, 1 wine-glass. Canned pineapple, or maraschino cherries. Put the rice, which has been previously boiled, in a glass dish. Take a gill of water, with the sugar, and boil for 20 minutes. When it is somewhat cool, add the spirits to it, and pour it over the rice. Serve it very cold, with maraschino cherries or with slices of canned pineapple. Apricots can be used instead of pine- apple. TRAUTMANSDORF RICE PUDDING GERMAN Cold boiled rice, 2 cups, Granulated gelatin, 2 tablespoons, Hot milk, 1 cup, Sugar, 1 cup, Cream, 1% cups, Vanilla extract, % teaspoon, Salt. Soak the granulated gelatin in the cup of hot milk ; to this add the sugar and a pinch of salt. Let this cool, stirring occasionally. Whip the cream, flavor it with the vanilla, and beat into in the gelatin mixture. Then stir in the boiled rice. One-half cup of raw rice will make the required quantity of boiled rice. Instead of vanilla extract, rum may be used as a flavoring, in which case, use 2 tablespoons of rum. 212 AROUND-THE-WORLD COOK BOOK DESSERTS BREAD PUDDING Baker's bread, % loaf, Hot milk, 1 quart, Eggs, 3, Butter, 1 heaping tablespoon. Vanilla, or lemon, Salt and sugar. Pour the hot milk over the bread, let it stand till partly cold, and then mash fine. Next add the yolks of the eggs, beaten and sweetened and flavored to taste, then add tlie whites of the eggs, beaten to a stiff froth, and stir in lightly, adding a little salt and a piece of butter about the size of an egg. Bake in a medium oven. ST. DENIS INDIAN PUDDING Indian-corn meal, 14 pound, Sugar, 1/^ pound, Eggs, 5, Milk, 1 pint. Molasses, 2 tablespoons. Ginger, or nutmeg

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