Rice Pudding

Ingredients

• 2 oz. rice
• 1 pint milk
• 1 oz. butter or suet
• 1 oz. sugar
• 2 eggs
• Cinnamon or nutmeg

Method

1. 1

   Wash the rice.

2. 2

   Put it into a saucepan, with enough cold water to cover it; place the pan over the fire, and as soon as the water boils pour on the milk.

3. 3

   Stir frequently to prevent burning, and boil until the rice is quite soft.

4. 4

   Then put it into a basin, stir in the butter, or the suet minced.

5. 5

   When cool, add the eggs beaten, with a little ground cinnamon, grated nutmeg or lemon, and sugar.

6. 6

   Mix well together.

7. 7

   It may be either steamed or baked, as directed for bread pudding.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 59. The excerpt below is the record exactly as published.

RICE PUDDING. 2 oz. rice. 1 pint milk. 1 oz. butter or suet. 1 oz. sugar. 2 eggs. Cinnamon or nutmeg

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