Rice Pudding

Ingredients

• half a pound of rice
• three pints of milk
• half a pound of sugar
• the peel of a lemon
• four eggs
• two ounces of raisins
• two ounces of currants
• half an ounce of citron

Method

1. 1

   Wash rice, boil for ten minutes, then drain.

2. 2

   Combine with milk, sugar, and lemon peel, and simmer for an hour.

3. 3

   Add eggs, raisins, currants, and citron.

4. 4

   Pour into a buttered mold, bake for an hour and a half, and serve with a sauce made from corn starch, egg yolks, milk, and sugar.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 81. The excerpt below is the record exactly as published.

Rice Pudding. Wash well, rubbing it be- tween the hands, half a pound of rice ; change the water several times. Boil it ten minutes in boiling water ; then put it in cold water for a moment, drain it, and put it in a saucepan on the fire with three pints of milk, half a pound of sugar, and the peel of a lemon cut extremely thin and grated ; simmer gently for an hour, take it off the fire, add four eggs, stir- ring until well mixed, two ounces of raisins from which you have removed the seeds, two ounces of currants, and half an ounce of citron

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