Rice Pudding

Ingredients

• Half a teacupful of rice
• three pints of milk
• two tablespoonfuls of butter
• five eggs
• a teacupful of sugar
• one-quarter of a pound of stoned raisins

Method

1. 1

   Simmer rice in milk until soft.

2. 2

   Stir in butter, then mix in beaten eggs and sugar when cool.

3. 3

   Bake until it forms a custard, and top with meringue made from egg whites and sugar.

As published

This recipe was extracted from The housekeeper's companion (1883), page 137. The excerpt below is the record exactly as published.

Rice Pudding. — Half a teacupful of rice in three pints of milk; set it in a tin pail in a kettle of boiling water; let it sim- mer till the rice is cooked soft; while hot, stir in two table- spoonfuls of butter; set it by to cool; beat five eggs, leaving out two whites, and a teacupful of sugar; stir into the ricd and milk when cold, and set in the oven to bake; take out as soon as it forms a custard; do not wait for the custard to set or it will whey; one-quarter of a pound of stoned raisins

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