Rice Pudding

Ingredients

• the rice
• One stick of cinnamon
• all but half a cupful of the milk
• the sugar
• the eggs
• ea-spoonful of salt

Method

1. 1

   Wash the rice, and soak it for three hours in plenty of water.

2. 2

   Drain off the water, place the rice and cinnamon in a double boiler with all but half a cupful of the milk, and cook for two hours.

3. 3

   Place the sugar in a small frying-pan, stir until it turns brown, and pour it into a warmed mould.

4. 4

   Beat the eggs, add the reserved milk, and stir into the boiling rice with the salt.

5. 5

   Cook for about a minute, then turn into the sugar-lined mould.

6. 6

   Cover and bake in boiling water for half an hour.

7. 7

   Serve hot with cold custard sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 195. The excerpt below is the record exactly as published.

ea-spoonful of salt. One stick of cinnamon. Wash the rice, and soak it for three hours in plenty of water. Drain off the water at the end of the time, place the rice and cinnamon in a double boiler with all but half a cupful of the milk, and cook for two hours. Place the sugar in a small frying-pan, and stir until it turns brown and becomes a liquid. Instantly pour the sugar into a -9 450 THE PA TTEKN COOK-BOOK. three-piiiL mould that has been well warmed on the back of the range, and turn the mould around so that the sugar will coat all parts of it. As the sugar hardens quickly, the work must be expeditiously done or the sugar will not spread. Beat the eggs

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