Rice Pudding
From Cookery book, 1940
Unpolished rice is preferable for better food value.
Presented as published in 1940. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 20. The excerpt below is the record exactly as published.
Rice Pudding Number 2. Time 2-24 hours. 13 ozs Carolina rice. Salt. I pint milk. Sugar to taste. 1 oz. butter or shredded suet
Cook this with the app: pantry check, scaling, and the assistant.