Rice Pudding

Ingredients

• 1 pint milk
• 1 tablespoon washed rice
• ½ cup raisins
• ½ cup sugar
• a little salt and nutmeg

Method

1. 1

   Mix and bake, stirring 4 times to keep rice and raisins mixed.

2. 2

   Bake for about 1 hour or until rice is done.

3. 3

   Serve cold with cream and sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 255. The excerpt below is the record exactly as published.

1 cup sugar and ^ cup butter; add 2 well beaten eggs, ^ cup milk and 2 cups flour into which f teaspoon of baking powder has been sifted; mix all well, and add 1 cup seeded raisins which have been sprinkled with a little flour; steam 2 hours. Serve with a good hot sauce. Or (2) stir chopped and seeded raisins into a common bread pudding and bake; see " Bread Pudding." RASPBERRY PUDDING — Rub together 1| cups sugar, and ^ cup butter; add ^ cup milk, and 2 eggs; stir together well, and add 2 cups flour with -| teaspoon of baking powder sifted in, and, lastly, add 2 cups fresh raspberries. Steam 3 hours. RATAFIA PUDDING. 1 quart of milk. 4 tablespoons of sugar. 2 eggs. ^ pound of ratafias. 2 teaspoons of corn-starch. Flavor with cinnamon. Scald the milk in a double boiler; beat the sugar, eggs, and corn=starch together, and stir into the scalding milk; when it thick- ens, pour it into a well-buttered pudding=disli; cover the top of the pudding with the ratafias — right side upwards — and bake ^ hour. (For directions for making ratafias, see our chapter on " Candy.") RHUBARB PUDDING— Butter a basin which will hold 1^ pints, and line it with good suet crust rolled out to the thickness of I inch. Fill it with rhubarb which has been stewed for ^ hour with a little moist sugar and the rind of half a lemon. Cover the pudding with pastry, rolled out to the same thickness as the sides, pinch the edges securely, tie in a cloth, and boil 2 hours, or until done; then turn out carefully, and cut a small opening in the top for the escape of the steam. Serve with sweetened melted butter, or cream and sifted sugar. RICE PUDDING — Use 1 pint milk, 1 tablespoon washed rice, ■^ cup raisins, ^ cup sugar, a little salt and nutmeg

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