Rice Pudding, Boiled, Cheap

Ingredients

• a tea-cupful of rice
• half a cupful of washed currants, or Sultana raisins, or prunes, or gooseberries, or apples pared, cored, and quartered

Method

1. 1

   Wash the rice, drain it, and put it into a dry, unfloured pudding-cloth.

2. 2

   Tie it loosely, leaving room for the rice to swell.

3. 3

   Put it into a saucepan with boiling water and keep boiling until done.

4. 4

   Turn it onto a dish and serve with sweet sauce.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1560. The excerpt below is the record exactly as published.

Rice Pudding, Boiled, Cheap.— Wash a tea-cupful of rice, drain it, and put it into a diy, unfloured pudding-cloth. Gather the ends together, and tie it loosely, leaving room for the rice to swell to three times its size. Put it into a saucepan with plenty of fast- boiling water, and keep it boiling until done enough. If it is necessary to add more water, let it be boiling. When done enough turn it upon a dish, and send sweet sauce to table with it. A little may be poured round it in the dish. This pudding may be pleasantly vaiied by mixing- with the rice half a cupful of washed currants, or Sultana raisins, or prunes, or gooseberries, or apples pared, cored, and quartered

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