Rice Pudding for Six (American)

Ingredients

• I cup rice.
• I cup of raisins.
• 3 quarts of milk (new).
• Butter size of walnut.
• Cinnamon to cover top of pudding.
• Sugar to taste.

Method

1. 1

   Wash rice.

2. 2

   Stem raisins.

3. 3

   Put in pudding dish and cover with cold water.

4. 4

   Boil until rice is cooked, adding water, but when cooked water should be absorbed.

5. 5

   Then add 2 quarts of milk, the butter, sugar, and finally cinnamon.

6. 6

   Put in hot oven (not too hot), stir when the first crust comes on, stir through; stir when the second crust comes; and stir when third crust comes; the fourth crust will remain on top.

7. 7

   If done properly the rice pudding is the colour of rich cream, and should not be either too thick or thin.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 41. The excerpt below is the record exactly as published.

RICE PUDDING for Six (American). I cup rice. I cup of raisins. 3 quarts of milk (new). Butter size of walnut. Cinnamon to cover top of pudding. Sugar to taste.

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