Rice Pudding

Ingredients

• the rice
• the cinnamon
• the lemon peel
• little salted boiling milk
• the butter
• the sugar
• the well-beaten yolks
• the cream
• the gelatine
• a glass of rum or any other flavouring

Method

1. 1

   Put the rice, cinnamon, and lemon peel in salted boiling milk, and simmer until the rice is tender and the milk is absorbed.

2. 2

   Beat the butter to a cream, add sugar and beaten yolks, then mix in hot rice gradually.

3. 3

   Stir over a double boiler until thickened.

4. 4

   Pour into a basin and stir occasionally.

5. 5

   Whip the cream, melt gelatine in boiling milk, strain, and mix with rice.

6. 6

   Add cream and stir until it begins to set, then pour into a mould.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 24. The excerpt below is the record exactly as published.

the rice, cinnamon, and lemon peel in a little salted boiling milk, and simmer until the rice is tender and the milk all absorbed. Beat the butter to a cream. Add the sugar and beat again. Then add the well-beaten yolks. Beat thoroughly together. Add the hot rice gradually, and stir over the fire in a double boiler until the mixture begins to thicken. l)o not let it boil. Then pour into a basin and stir occasionally. Whip the cream (see p. 3). Melt the gelatine in a very little boiling milk. Strain it and when slightly cooled stir it gradually into the rice. Add the cream, mixing it lightly. Stir from time to time until the mixtures begin to set. Then pour into a mould. To the above a glass of rum or any other flavouring

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