Rice Pudding, Baked

Ingredients

• six ounces of rice
• a pinch of salt
• two table-spoonfuls of sugar
• a table-spoonful of finely-shred suet
• a slice of butter
• a little grated nutmeg
• one or two eggs

Method

1. 1

   Boil the rice in milk until tender.

2. 2

   Mix with salt, sugar, suet or butter, nutmeg, and eggs.

3. 3

   Bake in a moderately-heated oven for one hour and serve with sifted sugar.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1559. The excerpt below is the record exactly as published.

Rice Pudding, Baked. — Wash six ounces of rice, and boil it gently in a little more milk than it will absorb. When it is tender without being broken, pour it out, and mix with it a j^inch of salt, two table-spoonfuls of sugar, a table-spoonful of finely-shred suet, or if preferred a slice of butter, and a little grated nutmeg, or any other flavouring. Let the rice cool, then stir into it one or two eggs, accoi'ding to the richness required. It wiU be very good without any. Bake the pudding in a moderately-heated oven, and serve with sifted sugar. Time to bake, one hour. Pro- bable cost. lOd., if made with one egg. Suf- ficient for five or six persons. Rice Pudding, Baked, Plain.— Put a small tea-cupful of rice into a disli, sprinkle a little sugar upon it, and add a little grated lemon-rind, or any other flavouring. Pom- over it three pints of cold milk, and add a piece of fresh butter the size of a threepenny- piece. Put it in a very gentle oven, and bake until it is covered with a bright brown skin. A table-spoonful of currants may be added if liked. Time to bake, thi-ee hom-s (unless the oven is very gentle, the pudding will be dry and burnt). Probable cost, 8d. Sufficient for five or six persons. Rice Pudding, Baked, Small.— Boil a quarter of a pound of rice in a little more than a pint of milk sweetened and flavoured Avith almonds. When it is soft and thick pom- it out, and mix with it three well-beaten eggs. Butter some small cups thickly, and cover the inside with candied peel cut into very thin shreds. Half fill them with the rice, and put it in very gently, not to displace the peel. Bake the puddings in a moderate oven. When done enough tura them out, and serve on a neatly-folded napkin, and send cream, custard, or wine sauce to table with them. Time to bake, about forty minutes. Probable cost. Is. Sufficient for five or six pei'sous. Or boil a table-spoonful of rice in a quarter of a pint of milk till tender, then mix with it a little sugar and flavouring, a pinch of salt

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