Rice Pudding with Fruit

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
6.0 – 7.0 children
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For serving with dried fruit
For serving with fresh fruit
Instructions (9)
  1. Wash the rice.
  2. Tie it in a cloth, allowing room for it to swell.
  3. Put it into a saucepan of cold water.
  4. Let it boil for an hour.
  5. Take it up, untie the cloth, stir in the fruit, and tie it up again tolerably tight.
  6. Put it into the water for the remainder of the time.
  7. Boil for another hour, or rather longer.
  8. Serve with sweet sauce, if made with dried fruit.
  9. Serve with plain sifted sugar and a little cream or milk, if made with fresh fruit.
Original Text
II. (With Dried or Fresh fruit; a nice dish for the Nursery.) 1346. INGREDIENTS.—1/2 lb. of rice, 1 pint of any kind of fresh fruit that may be preferred, or 1/2 lb. of raisins or currants. Mode.—Wash the rice, tie it in a cloth, allowing room for it to swell, and put it into a saucepan of cold water; let it boil for an hour, then take it up, untie the cloth, stir in the fruit, and tie it up again tolerably tight, and put it into the water for the remainder of the time. Boil for another hour, or rather longer, and serve with sweet sauce, if made with dried fruit, and with plain sifted sugar and a little cream or milk, if made with fresh fruit. Time.—1 hour to boil the rice without the fruit; 1 hour, or longer, afterwards. Average cost, 6d. Sufficient for 6 or 7 children. Seasonable at any time. Note.—This pudding is very good made with apples: they should be pared cored, and cut into thin slices.
Notes
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