Rice Pudding

Ingredients

• one cupful of cold boiled rice
• half a cupful of butter
• sugar to taste
• the whites and yolks of five eggs
• new milk enough to make a thin batter
• Flavor with lemon or vanilla

Method

1. 1

   Take the grains of rice and break them as small as possible, cut the butter into very small pieces, and mix with the other ingredients.

2. 2

   Bake in a pudding-dish lined with puff paste.

3. 3

   If desired, the whites of two eggs may be omitted, and when the pudding is cold beat them perfectly light and spread them over the top.

4. 4

   Sprinkle a little sugar over the pudding and brown it.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 357. The excerpt below is the record exactly as published.

Rice Pudding (with raisins). — One quart of new milk, one cupful of seeded raisins, two - thirds of a cupful of rice; keep it hot in a sauce- pan on the back part of the stove for two hours, or until the rice is soft enough. Then add one quart of milk, one cupful of sugar, and, when cool enough, two eggs (the yolks and whites beaten separately until they are frothy), a piece of butter the size of a walnut, and a very little salt. Mix carefully, so as not to break the rice, and bake about half or three- quarters of an hour. Rice Pudding. — Take one cupful of cold boiled rice, the grains broken as small as possible, half a cupful of butter cut into very small pieces, sugar to taste, the whites and yolks of five eggs, beaten separately, and new milk enough to make a thin batter. Flavor with lemon or vanilla

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