Rice Pudding

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (15)
for whole rice variation
substitutions for rice
Instructions (11)
  1. Add coriander seeds, lemon peel, cinnamon stick, and sugar to the cream or milk.
  2. Boil the mixture for ten minutes.
  3. Strain the mixture over ground rice.
  4. Boil for ten minutes more.
  5. Let it stand until cold.
  6. Add oiled fresh butter, brandy, grated nutmeg, beaten eggs, and syrup of pippins.
  7. Mix all ingredients together.
  8. Pour the mixture into a dish lined with puff paste.
  9. Bake, being careful not to overcook.
For whole rice variation
  1. If using whole rice, boil it until nearly done before straining the cream mixture into it.
  2. Add currants if desired.
Original Text
Rice Pudding. To a pint and a half of cream or new milk add a few coriander seeds, a bit of lemon peel, a stick of cinnamon, and sugar to the palate. Boil them together ten minutes, and strain it to two ounces of ground rice, which boil for ten minutes more. Let it stand till cold, and then put to it two ounces of oiled fresh butter, a little brandy, grated nutmeg, six eggs well beaten, and a gill of syrup of pippins. Mix all together, put it into a dish with puff paste round it, and bake it, taking care it is not done too much. Should the pudding be made with whole rice it should be boiled till nearly done before the cream is strained to it, and if approved a few currants may be added. N. B. Millet or sago (whole or ground) may be done in the same manner. [219]
Notes
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