Rice Pudding

Ingredients

• 1 quart milk
• 1/2 teaspoon salt
• 1 1/2 cup rice
• 1/2 cup sugar
• Grated rind of 1/2 lemon

Method

1. 1

   Wash rice in three waters.

2. 2

   Mix all the ingredients and pour into buttered pudding-dish.

3. 3

   Bake in very slow oven for three hours.

4. 4

   Stir three or four times during the first hour of baking to keep the rice from settling to the bottom of dish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 104. The excerpt below is the record exactly as published.

Rice Pudding. 1 quart milk. ^L' teaspoon salt. 1^ cup rice. V2 cup sugar. Grated rind of ^2 lemon. Wash rice in three waters. Mix all the ingredients and pour into buttered pudding-dish. Bake in very slow oven for three hours. Stir three or four times during the first hour of baking to keep the rice from settling to the bottom of dish. Apple Tapioca. 1 cup pearl tapioca. 4 tart apples. 2^2 cups boiling water. 2 tablespoons butter. Y2 cup sugar. Cold water and salt. Soak tapioca in cold water to cover for two hours. Drain, add the boiling water, and cook in double boiler until tapioca is transparent. Pare and core apples. HOT PUDDINGS. 231 and cut into quarters, then into thin slices. Arrange in buttered pudding'-dish. Sprinkle over the sugar and dot with butter; pour over all the transparent tapioca. Bake for one and one-half hours in slow oven. Serve with powdered sugar and cream. If the apples are lacking in tlavor, a little grated lemon peel, cinnamon, or any flavor you like, can be used. Peach Tapioca. Use fresh peaches. Proceed samo as for apple tapioca. Serve with cream. Tapioca Custard. 4 cups scalded milk. i/. cup sugar. 14 cup pearl tapioca. 1 teaspoon salt. 4 eggs. 1 teaspoon vanilla. Cold water. Soak tapioca in cold water to cover for one and one- half hours. Drain, add to milk in double boiler, and cook thirty minutes. Beat eggs slightly, and add sugar and salt. Pour on some of the hot milk and stir, turn all into the double boiler, and cook until the mixture coats the spoon. Remove quickly from fire and turn out in bowl to cool. When ready to serve add vanilla. Corn Pudding. 2 cups powdered popcorn. y_> cup brown sugar. 3 cups milk. 1 tablespoon butter. 3 eggs, slightly beaten. 1 teaspoon salt. Scald milk, pour over corn, and let stand one hour. Add remaining ingredients. Turn into buttered dish and bake in slow oven until firm. Serve with cream or maple syrup. — Miss Farmer. 232 SCIENTIFIC COOKING. Scalloped Apples. Vs cup butter. Grated rind and juice 1 quart sliced apples. ^2 lemon. Ys cup sugar. 1 loaf stale bread. Cut loaf in half lengthwise, remove all the center, and rub until crumbs are fine. Melt butter, add crumbs, and stir with fork. Spread the bottom of buttered dish w^th the crumbs, and pour in half the apples that have been pared and cut into thin slices. Sprinkle with half the sugar and the lemon juice and rind. Repeat, using the remainder of the crumbs on top. Bake in slow oven for forty-five minutes, with dish covered for the first half-hour. Serve with sugar and cream. Cottage Pudding. % cup butter. V2 cup milk. 1 cup sugar. 2 cups flour. 2 eggs. 2 teaspoons baking-powder. % teaspoon salt. Cream butter, add sugar gradually and eggs well beaten without separating flour and baking-powder alternately with the cup of milk. Turn in buttered cake-pan, and bake for half-hour. Serve with vanilla sauce. Orange Puffs. Make same as cottage pudding, and bake in muffin- tins. Serve with orange hard sauce. Custard Souffle. 3 tablespoons butter. 1 cup scalded milk. 34 cup flour. 4 eggs. Ys cup sugar. Melt butter, add flour, and gradually hot milk. "When thickened, pour on yolks of egg beaten until HOT PUDDINGS. 233? thick and light in color, mixed with the sugar. Cool, and fold in the whites beaten stiff and dry. Turn into buttered pudding-dish and bake in slow oven for thirty-five minutes. Serve at once with foamy sauce. Chocolate Souffle. 2 tablespoons butter. 2 squares Baker's chocolate. 2 tablespoons flour. 3 tablespoons hot water. Vs tablespoon sugar. 3 eggs. % cup milk. 1 teaspoon vanilla. Melt butter, add flour, and pour on gradually the- hot milk. When the mixture reaches the boiling-point, draw to cooler part of the range. Melt chocolate over hot water, add sugar and water, and stir until smooth. Combine the mixture and add yolks beaten very light. Cool, fold in whites beaten stiff and dry, and flavor with the vanilla. Turn into well-buttered baking-dish, and bake in moderate oven for twenty-five minutes. Serve with cream sauce. Raisin Roly-poly. 2 cups flour. 4 level teaspoons baking- 1 tablespoon butter. powder, or 2 rounded. 1 tablespoon lard. 2 cups raisins, cleaned and 1/^ teaspoon salt. seeded. Milk to make a soft dough. Mix dry ingredients, chop in lard and butter, and add milk gradually, mixing with knife. Toss on well- floured board; knead slightly, just enough to make the dough adhere. Divide into halves and roll one-third of an inch thick. Spread with the raisins that have been boiled for ten minutes to plump them; if there is any juice on them, drain it off, and roll up same as jelly roll. Place in buttered pan, and pour over one and one.-half cups of cold water with two table- 234 SCIENTIFIC COOKING. spoons sugar stirred in it. Put in hot oven, and bake until it begins to brown, then lower the heat and cook slowly. It will require forty-five minutes in all. This roll can be made of apples, or any of the dried fruits, or with jam spread on. Fruits' want to be always cooked and sweetened, except apples, and they can be chopped rather fine and sweetened. With the raisins I would serve orange hard sauce. Rhubarb Dumplings. 2 cups flour. 1 tablespoon butter. 11^ cups rhubarb, cut fine. 1 tablespoon lard. 4 teaspoons baking-powder. Milk to make a soft dough. % teaspoon salt. 1 cup sugar.

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