Rice Pudding

Ingredients

• Rice, 1/2 cup.
• Milk, 4 to 6 cups.
• Sugar, 1/2 cup.

Method

1. 1

   If the pudding is to be served as soon as cooked, less milk will be required; if cooked slowly in the oven, less milk will be required than when boiled rapidly on top of the stove.

2. 2

   Pour the cold milk in a granite baking pan and place on top of the stove; wash the rice, and add it and the sugar to the milk, stirring carefully occasionally with a pancake turner to prevent scorching.

3. 3

   Allow to boil five minutes, then set in the oven and bake under cover until done; remove cover, and brown.

4. 4

   Seedless or seeded raisins may be added; also any other flavoring desired.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 52. The excerpt below is the record exactly as published.

RICE PUDDING Rice, % cup. Cream or milk, 3 cups. Eggs, 4. Cook the rice in the cream or milk; when nearly done, remove from the range, and stir in the yolks of the eggs. Pour into a pan, and set in another containing water, and bake fifteen or twenty minutes, or till the eggs are cooked. Make a meringue of the whites. 196 VEGETARIAN COOK BOOK RICE PUDDING Rice, % cup. Milk, 4 to 6 cups. Sugar, 1/2 cup.

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