Rice Pudding

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
5.0 – 6.0 children
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Wash the rice, put it into a pie-dish with the sugar, pour in the milk, and stir these ingredients well together
  2. then add the butter cut up into very small pieces, or, instead of this, the above proportion of finely-minced suet
  3. grate a little nutmeg over the top
  4. bake the pudding, in a moderate oven, from 1-1/2 to 2 hours
  5. As the rice is not previously cooked, care must be taken that the pudding be very slowly baked, to give plenty of time for the rice to swell, and for it to be very thoroughly done.
Original Text
II. (Plain and Economical; a nice Pudding for Children.) 1343. INGREDIENTS.—1 teacupful of rice, 2 tablespoonfuls of moist sugar, 1 quart of milk, 1/2 oz. of butter or 2 small tablespoonfuls of chopped suet, 1/2 teaspoonful of grated nutmeg. Mode.—Wash the rice, put it into a pie-dish with the sugar, pour in the milk, and stir these ingredients well together; then add the butter cut up into very small pieces, or, instead of this, the above proportion of finely-minced suet; grate a little nutmeg over the top, and bake the pudding, in a moderate oven, from 1-1/2 to 2 hours. As the rice is not previously cooked, care must be taken that the pudding be very slowly baked, to give plenty of time for the rice to swell, and for it to be very thoroughly done. Time.—1-1/2 to 2 hours. Average cost, 7d. Sufficient for 5 or 6 children. Seasonable at any time.
Notes
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