Rice Pudding with Burnt Sugar

Ingredients

• Two and a half ounces of Rice
• Pint and a half of Milk
• Two tablespoonfuls of castor Sugar
• White of one Egg

Method

1. 1

   Wash the rice and put into the boiling milk (double saucepan) and let it simmer gently until well done.

2. 2

   Put the sugar into a small saucepan with four tablespoonfuls of water, and let it boil until it becomes brown and thick, then spread it round a mould which has been previously warmed.

3. 3

   Mix in the egg with the rice, and pour into the mould, and set it in a stewpan with some boiling water.

4. 4

   Put the pan into the oven until the top of the pudding is brown, then set it on stove to simmer half an hour or longer.

5. 5

   Turn out, and serve very hot.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 68. The excerpt below is the record exactly as published.

Rice Pudding with Burnt Sugar. Ingredients. Two and a half ounces of Rice. I Two tablespoonfuls of castor Pint and a half of Milk. | Sugar. White of one Egg

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