Rice Puddings baked, or boiled.—(No. 106.)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (21)
for a custard-like pudding
for variations
for serving
Instructions (23)
  1. Wash in cold water and pick very clean six ounces of rice.
  2. Put the rice in a quart stew-pan three parts filled with cold water.
  3. Set it on the fire and let it boil five minutes.
  4. Pour away the water.
  5. Add one quart of milk, a roll of lemon peel, and a bit of cinnamon.
  6. Let it boil gently till the rice is quite tender (at least one hour and a quarter).
  7. Stir it every five minutes.
  8. Take it off the fire.
  9. Stir in an ounce and a half of fresh butter.
  10. Beat up three eggs on a plate.
  11. Add a salt-spoonful of nutmeg and two ounces of sugar to the eggs.
  12. Put the egg mixture into the pudding and stir until it is quite smooth.
  13. Line a pie-dish big enough to hold it with puff paste.
  14. Notch the edge of the paste.
  15. Put the pudding into the prepared pie-dish.
  16. Bake it for three quarters of an hour.
For a custard-like pudding
  1. Add one more egg and half a pint more milk.
  2. The pudding will be better a little thinner when boiled.
  3. One hour will boil it.
For little puddings
  1. Butter small tea-cups.
  2. Either bake or boil them for half an hour.
Variations
  1. You may vary the pudding by putting in candied lemon or orange-peel, minced very fine, or dried cherries, or three ounces of currants, or raisins, or apples minced fine.
Serving
  1. Serve them with white-wine sauce, or butter and sugar.
Original Text
Rice Puddings baked, or boiled.—(No. 106.) Wash in cold water and pick very clean six ounces of rice, put it in a quart stew-pan three parts filled with cold water, set it on the fire, and let it boil five minutes; pour away the water, and put in one quart of milk, a roll of lemon peel, and a bit of cinnamon; let it boil gently till the rice is quite tender; it will take at least one hour and a quarter; be careful to stir it every five minutes; take it off the fire, and stir in an ounce and a half of fresh butter, and beat up three eggs on a plate, a salt-spoonful of nutmeg, two ounces of sugar; put it into the pudding, and stir it till it is quite smooth; line a pie-dish big enough to hold it with puff paste, notch it round the edge, put in your pudding, and bake it three quarters of an hour: this will be a nice firm pudding. If you like it to eat more like custard, add one more egg, and half a pint more milk; it will be better a little thinner when boiled; one hour will boil it. If you like it in little puddings, butter small tea-cups, and either bake or boil them, half an hour will do either: you may vary the pudding by putting in candied lemon or orange-peel, minced very fine, or dried cherries, or three ounces of currants, or raisins, or apples minced fine. If the puddings are baked or boiled, serve them with white-wine sauce, or butter and sugar.
Notes
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