Rice Pudding

Ingredients

• One quart milk
• one half pound rice
• one egg
• one ounce raisins
• two table-spoonfuls sugar

Method

1. 1

   Wash the rice and place it in a saucepan, pour over the milk, and simmer for 20 minutes.

2. 2

   Beat the egg and sugar together, then add to the rice mixture.

3. 3

   Grease a basin or mould, stick the seeds from the raisins over it, pour in the mixture, cover with paper, and place in a saucepan with boiling water halfway up the sides.

4. 4

   Boil for 1 hour, then turn out onto a hot dish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 168. The excerpt below is the record exactly as published.

Rice Pudding.— One quart milk, one half pound rice, one egg, one ounce raisins, two table-spoonfuls sugar

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