Rice Pudding

Ingredients

• two eggs
• half a cupful of sugar
• two cupfuls of milk
• a little nutmeg
• two cupfuls of cooked rice
• a half cupful of raisins or dried currants

Method

1. 1

   Beat the eggs thoroughly, add sugar, milk, nutmeg, and stir in cooked rice.

2. 2

   If the rice is stiff, work it through the custard with fingers.

3. 3

   Stir in raisins or currants after placing in the baking dish.

4. 4

   Bake until firm, indicated by a clean knife when inserted.

Nutrition per serving

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 23. The excerpt below is the record exactly as published.

RICE PUDDING Rice pudding is one of the first desserts a child should learn to make, as it is so little trouble and always a favorite. She should first beat up thor- oughly two eggs ; add half a cupful of sugar, two cupfuls of milk, a little nutmeg, and stir through two cupfuls of cooked rice. If the rice has been standing long enough to stiffen, then, after wash- ing her hands, she will have to work the rice through the custard with her fingers in order to 76 RICE AND MACARONI remove any lumps. A half cupful of raisins or dried currants

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