Rick Pudding

Ingredients

• One cupful of boiled rice
• three cups of milk
• three fourths of a cup of sugar
• a tablespoonful of cornstarch
• two eggs
• add flavoring

Method

1. 1

   Dissolve the cornstarch first with a little milk, then stir in the remainder of the milk.

2. 2

   Add the yolks of the eggs and the sugar beaten together.

3. 3

   Put this over the fire and when hot, add the hot rice.

4. 4

   Stir carefully until it thickens like boiled custard, then take off the fire and add flavoring.

5. 5

   Put into a pudding-dish and place in the oven.

6. 6

   Beat the whites of the eggs to a stiff froth, add a little sugar and flavoring.

7. 7

   Spread the froth over the top and return to the oven for a few minutes to color.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 84. The excerpt below is the record exactly as published.

RICK PUDDING — One of the best. One cupful of boiled rice (better if just cooked, and still hot), three cups of milk, three fourths of a cup of sugar, a tablespoon- ful of cornstarch, two eggs; add flavoring." Dissolve the corn- starch first with a little milk, and then stir in the remainder of the milk ; add the yolks of the eggs and the sugar beaten together. Now put this over the fire (there is less risk of burning in a cus- tard kettle), and when hot add the hot rice. It will seem as if there were too much milk for the rice; but there is not. Stir it carefully until it begins to thicken like boiled custard, then take it off the fire and add the flavoring, say extract of lemon. Put it into a pudding-dish and place it in the oven. Now beat the whites of the eggs to a stiff froth, and add a little sugar and fla- voring. Take the pudding from the oven when colored a little, and spread the froth over the top and return it to the oven for a few minutes to give it a delicate coloring. EICE CUP PUDDING. ,- Pick and wash two teacupfuls of rice, boil in water till tender, then add "one pint of milk, let it boil, thicken with two table- spoonfuls of cornstarch, fill your cups half full with the pudding, fill up two-thirds full with cold, sweet milk, beat the whites of four eggs to a stiff froth and put a spoonful on each cup; set it in the oven and brown slightly. Serve in cups, hot. QUEEN OF EICE PUDDING. Take one teacupful of rice, boiled soft, put it into one pint of milk (hot is best), then add the yolks of six eggs, well beaten, and bake. Beat the whites of the eggs to a stiff froth, add the juice of one lemon and one cupful of pulverized sugar. Prepare this just before your pudding is done. When baked, pour into a dish and set in the oven a few minutes to dry. DELICATE PUDDING, Two eggs, one cupful of sweet milk, one-half cup of sugar, one cupful of flour, before it is sifted, one teaspoonful of extract of lemon, one-fourth teaspoon of salt, two even teaspoonfuls of 144 PUDDINGS AND SAUCES. Equity baking-powder. Beat the eggs to a stiff froth, then put sugar and milk together, add the egg and flour, sifted, with the baking-powder. Steam thirty minutes over a hot fire, being very careful not to jar it. Serve with whipped cream or lemon sauce. CORNSTAKCH PUDDING. One quart of milk, except enough to wet three tablespoonfuls of cornstarch

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