Rice Pudding with Prunes

Ingredients

• one and a half teacupfuls of rice
• a quart of milk
• a third of a teaspoonful of salt
• a fourth of a nutmeg grated
• a teacupful of white sugar
• butter the size of a walnut
• two teacupfuls of stewed prunes

Method

1. 1

   Boil rice with milk or water until absorbed.

2. 2

   Add more milk and boil until creamy.

3. 3

   Remove from fire, add salt, nutmeg, sugar, butter, and prunes.

4. 4

   Bake for an hour, stirring occasionally, until thick cream consistency.

5. 5

   Serve cold.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 112. The excerpt below is the record exactly as published.

RICE PUDDING WITH PRUNES. Boil one and a half teacupfuls of rice with a quart of milk or water until the liquid is all absorbed. (Use a jacket kettle.) Add a quart of milk and continue the boiling until the rice is of a creamy consistency. Re- move from the fire; add a third of a teaspoonful of salt, a fourth of a nutmeg grated, a teacupful of white sugar, butter the size of a walnut, and two tea- cupfuls of stewed prunes

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