Rich Rice Pudding

Ingredients

• half a pint of milk
• one ounce of Carolina rice
• the yolk of an egg
• half an ounce of butter
• an ounce of sifted sugar
• the white of the egg
• about a tablespoonful of sugar

Method

1. 1

   Boil milk and add rice gradually.

2. 2

   Simmer until soft, stirring occasionally.

3. 3

   Add egg yolk, butter, and sugar.

4. 4

   Bake until pale brown.

5. 5

   Whip egg white with sugar, spread over pudding, dust with sugar, and bake until light brown.

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 13. The excerpt below is the record exactly as published.

Rich Rice Pudding Boil half a pint of milk, and shower into it by degrees one ounce of Carolina rice, 79 T^he Child'^s Cookery Book which is the best sort for puddings, as Patna is for curries. Cover the saucepan, and let the rice simmer gently till the grains are soft, stirring occasionally that the rice may not stick to the saucepan. When the rice is done, add the yolk of an egg, half an ounce of butter, and an ounce of sifted sugar. Pour it into a pie-dish, and bake it till it is pale brown. Whip the white of the egg to a stiff froth, sifting about a tablespoonful of sugar

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