Rice Pudding without Eggs

Ingredients

• 1 oz. whole rice
• 1 oz. shred suet, dripping, or butter
• ½ oz. sugar
• 1 pint skim milk
• 1 pinch seasoning (nutmeg, ground ginger, cinnamon, or allspice)

Method

1. 1

   Wash the rice.

2. 2

   Place half of the shred suet in a pie dish; place the rice, sugar, and seasoning over it; pour in the milk, put the rest of the shred suet on top.

3. 3

   Place in a slow oven and bake for about an hour.

4. 4

   If the milk dries up too much, add a little more.

As published

This recipe was extracted from The school cookery book (1881), page 52. The excerpt below is the record exactly as published.

oz. sugar. Pare, quarter, and core the apples ; cut them into slices. Prepare and cook this pudding in the same way as in the preceding recipe, adding the apples and sugar instead of meat, pepper, and salt. "Apple Dumplings. — Required : suet paste ; 3 apples; 1 oz. sugar. Pare and core the apples, but do not divide them ; fill up the hole with sugar. Divide the paste into three pieces ; work each piece into a smooth ball ; place an apple on the top of one piece ; work the paste up round it until the apple is covered. Do the same with the other apples and piece ol paste. Place the dumplings in boiling water; boil for half to three- quarters of an hour, till apple and paste are thoroughly cooked. Roly Poly. — Required : suet paste ; 2 tablespoon- fuls of jam, treacle, or marmalade. Prepare the suet paste as above ; roll it out to an oblong square. Wet the edges with water ; spread the jam over the paste, keeping it back from the edges ; roll it up, pressing the edges well together. Dip a pudding cloth in boiling water, flour it well ; milk puddings. roll the pudding in it ; tie the ends to the pudding— not quite close, as it swells a little. Have ready a large pan of boiling water with half a teaspoonful salt in it. Place the pudding in this and boil for two hours. It is a good plan to put a saucer or plate in sticking0m °f thC Pan t0 prevent the Pudding from Baked Roly Poly.— Prepare as in the last recipe, but instead of tying it in a cloth and boiling it, place it on a greased baking tin and bake for about three quarters of an hour. Meat Roly Pol y .^-Required : suet paste : Pf lb. thinly cut uncooked corned beef ; i chopped parboiled onion ; % teaspoonful pepper. Prepare as in last recipe, using the beef sprinkled over with the onion and pepper instead of jam. Bacon may be used instead of corned beef and onion, but as it is fat, only i y2 oz. suet should be used for the paste. Goblet .Pie. — Required: short crust; 2 oz. scraps of meat, cooked or uncooked ; 2 oz. chopped apples ; 2 oz. raisins ; 2 oz. currants ; 2 oz. sugar ; 2 oz.' suet ; about 2 tablespoonfuls of water. Clean and stone the raisins ; clean the currants ; pare, core, and chop the apples (they must weigh two ounce after chopping). Chop the suet very finely, removing all pieces of skin or fibre ; chop the meat finely. Mix all the ingredients well together ; place in a pie dish ; cover, as directed for fruit tart, with short crust. XIX.— MILK PUDDINGS. An egg is included in the ingredients of most of the following puddings ; but baked rice, macaroni, tapioca, MILK PUDDINGS. m sago, barley, and semolina puddings may all be made without eggs. In this case the pudding must be longer simmered so as to thicken the mixture ; and in macaroni the milk should be thickened with oz. flour. It is best to add the yolk and the white of the egg separately. Beat the yolk and put it into the pudding ; then whisk the white and add it. If, however, there is not time to separate them they may be beaten together and added to the pudding. A mixture should always be allowed to cool before an egg is added to it, as great heat makes the egg curdle. If cooked too long the egg loses part of its nutritive quality. When a pudding is cooked with the heat coming from below, as is generally the case in an oven, the dish should be greased to prevent the pudding sticking to it ; when the heat comes from above, as when a pudding is cooked before the fire, it is unnecessary to grease the dish. A steamed pudding is ready, if, when you press your finger on it, no mark is left. Rice Pudding without Eggs. — Required: i oz. whole rice ; i oz. shred suet, dripping, or butter ; y 't. oz. sugar ; pint skim milk ; i pinch seasoning (nutmeg, ground ginger, cinnamon, or allspice)

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