Rice Pudding, No. 2

Ingredients

• 1%4 cuprice
• 1 cup water
• 2 tablespoons sugar
• 4 teaspoon salt
• 14 cup raisins
• 214 cups milk
• 144 teaspoon Blue Ribbon cinnamon

Method

1. 1

   Cook rice and water in top of double-boiler until water is absorbed.

2. 2

   Add the other ingredients and cook for 45 to 60 minutes.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 57. The excerpt below is the record exactly as published.

4 teaspoon Blue Ribbon cinnamon. Pour liquids over biscuits and bake in a moderate oven until set—about 30 minutes. Junket—1 junket tablet, 1 tablespoon lukewarm water, 1 quart milk, 14 cup sugar, 1 teaspoon Blue Ribbon flavoring. Dissolve tablet in the water. Heat milk in double boiler to lukewarm, 90 degrees F. Do not overheat or it will not thicken. Remove, add sugar, stir until dissolved. Add dissolved tablet and flavoring. Pour into individual glasses or large serving dish. Let stand at room temperature until firm. Then chill, and serve. A drop of vegetable coloring adds to the attractiveness. %4 cup of caramel syrup may be used in place of the sugar. 1 cup strong coffee may be sub- stituted for 1 of milk. Rice Pudding, No. 1—% cup rice, 1 quart milk, 44 cup sugar, % tea- spoon salt, 144 teaspoon Blue Ribbon nutmeg, or 1 teaspoon Blue Rib- bon vanilla. Wash rice. Mix all ingredients and pour into greased baking pan. Cook in a slow oven 2 to 3 hours, stirring every 15 minutes for the first hour. 96 Blue Ribbon Cook Book Variations: 1. Add % cup raisins when cooked. 2. 1% hour before pudding is done, add well beaten egg yolk. Fold in stiffly beaten white when cooked. 3. Add 2 squares melted chocolate or 44 cup cocoa. Rice Pudding, No. 2—1%4 cuprice, 1 cup water, 2 tablespoons sugar, 4 teaspoon salt, 14 cup raisins, 214 cups milk

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