SIMPLE BAKED RICE PUDDING

Ingredients

• 1 c. rice
• 1 qt. or 4 c. hot milk
• i ts. salt
• i c. sugar
• Spk. grated nutmeg

Method

1. 1

   Scald the milk.

2. 2

   Wash the rice and put it with salt, sugar, and nutmeg into a buttered baking dish, and pour on the hot milk.

3. 3

   Bake it in a moderate oven from three to four hours or until the rice is thoroughly soft and the pudding is creamy.

4. 4

   Stir it with a fork every five minutes until the last half hour.

5. 5

   Then allow the pudding to brown.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 20. The excerpt below is the record exactly as published.

i ts. salt 3 c. boiling water ROLLED OATS Pick over the oats and remove any par- ticles of dirt. Put the boiling water and salt into the upper part of a double boiler and sprinkle in the oats. Cook it over fire for ten minutes, stirring it constantly. Cover it and cook it thirty minutes longer over boiling water. , Digitized by Google CEREALS 57 RECIPE 53. 1 c. cream of wheat i ts. salt 4 e. boiling water RECIPE 53. 1 c. coarse oatmeal li ts. salt 4i c. boiling water RECIPE 54. 1 o. com meal 1 tbs. flour 1} ts. salt 1 c. cold milk 2 c. boiling water RECIPE 55. RECIPE 56. 1 c. rice 1} ts. salt 3 c. boiling water (about) CREAM OF WHEAT Mix the cream of wheat and salt with cold water enough to make a smooth paste. Pour on boiHng water and cook it over the fire for ten minutes, stirring it constantly. CovOT it and cook it over boiling water for forty-five minutes, stirring' it occasionally. OATMEAL MUSH Put the boiling water and salt into the upper part of a double boiler. Sprinkle in the oatmeal. Cook it over the fire for ten minutes, stirring it constantly. Cover it, and cook it for five hours over boiling water, stirring it occasionally. CORN-MEAL MUSH OR HASTY PUD- DING Mix the meal, flour, and salt thoroughly in the upper part" of a double boiler ; wet the mixture with cold milk. Stir out all lumps. Pour on boiling water and cook it directly over the fire for ten minutes, stir- ring it constantly. Cover it and cook it over boiling water for three hours longer. Serve it hot with cream or milk. FRIED CORN-MEAL MUSH Make corn-meal mush as directed in No. 54 ; turn it into a wet bread pan and allow it to cool. When it is cool, cut it into slices and brown it in hot butter, oil, or salt- pork fat. Serve it plain or with butter and maple sirup. STEAMED RICE Pick the rice over carefully, washing it three or four times. When it is clean, put it into the upper part of a double boiler and add the boiling water and salt. Boil Digitized by Google 58 FIRST YEAR RECIPE 57. J c. rice i ts. salt } c. sugar Spk. grated nutmeg 1 qt. or 4 c. hot milk it over the fire for eight minutes, stirring it constantly. Cover it, and cook it over boiling water for about thirty-five minutes longer, or until it is soft. Press it into a c<^d, wet mold. Serve it with foamy sauce (No. 231), yellow sauce (No. 233), cream, or milk. SIMPLE BAKED MCE PUDDING Scald the milk. Wash the rice and pift it with salt, sugar, and nutmeg into a buttered baking dish, and pour on the hot milk. Bake it in a moderate over from three to four hours or until the^ice is thoroughly soft and the pudding is^eamy. Stir it with a fork every five mmutes until the last half hour. Then allow^e pudding to brown. One cup scalded raisins ""added to the above recipe improves the pudding. BOILED RICE ' Pick over and wash the rice ; add it slowly to the boiling salted water, so as not to check the boiling. Boil it until it is soft (about thirty minutes). Scalloped Dishes In order to utilize leftover portions of food or to produce an attractive and appetizing variety, scalloped dishes may be made from fish, cold meats, cold vegetables, crackers, or stale bread crumbs ; to which may be added white sauce or tomato sauce in the proportion of 1 part of sauce to 2 parts of bread, meat, fish, or vegetables. Cracker Crumbs. — Save the crumbs from cracker boxes. Put them with conmion crackers, roll them with a rolling pin until they are fine, and sift them. Plain or buttered they add to many of the scalloped dishes. RECIPE 58. 1 c. rice

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