Rice Pudding (with Eggs)

Ingredients

• 2 table-sps. rice
• 1 or 2 eggs
• 1 tea-cupful water
• 2 table-sps. sugar
• 1 J pts. milk
• Grated lemon rind.
• A pinch of salt

Method

1. 1

   Wash the rice, put it into a lined saucepan with the water, and boil until absorbed.

2. 2

   Add the milk, salt, and grated lemon rind.

3. 3

   Simmer slowly until the rice is thoroughly cooked, stirring occasionally.

4. 4

   When ready, remove from the fire, and when slightly cooled, stir in the sugar and yolks of eggs.

5. 5

   Beat the egg whites to a stiff froth and stir in lightly.

6. 6

   Pour into a greased pie dish, wipe the edges, and bake in a moderate oven until browned.

7. 7

   Serve with milk or cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 631. The excerpt below is the record exactly as published.

Rice Pudding (with Eggs) 2 table-sps. rice. 1 or 2 eggs. 1 tea-cupful water. 2 table-sps. sugar. 1 J pts. milk. Grated lemon rind. A pinch of salt

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