Rice Pudding (with raisins)

Ingredients

• One quart of new milk
• one cupful of seeded raisins
• two-thirds of a cupful of rice
• one cupful of sugar
• a piece of butter the size of a walnut
• a very little salt
• two eggs

Method

1. 1

   Keep it hot in a saucepan on the back part of the stove for two hours, or until the rice is soft enough.

2. 2

   Then add one quart of milk, one cupful of sugar, and, when cool enough, two eggs (the yolks and whites beaten separately until they are frothy), a piece of butter the size of a walnut, and a very little salt.

3. 3

   Mix carefully, so as not to break the rice, and bake about half or three-quarters of an hour.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 357. The excerpt below is the record exactly as published.

Rice Pudding (with raisins). — One quart of new milk, one cupful of seeded raisins, two - thirds of a cupful of rice; keep it hot in a sauce- pan on the back part of the stove for two hours, or until the rice is soft enough. Then add one quart of milk, one cupful of sugar, and, when cool enough, two eggs (the yolks and whites beaten separately until they are frothy), a piece of butter the size of a walnut, and a very little salt

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