Rice Pudding

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

two quarts of water ↝ Water, tap [Tap water]
a pound of rice ↝ Rice, cooked, NFS [Rice]
a little cinnamon ↝ Sugar, cinnamon [Sugars and honey]
half a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the yolks of three eggs ↝ Egg, yolk only, raw [Eggs and omelets]
half a pint of white wine ↝ Wine, white [Wine]

Instructions (6)

Take two quarts of water, a pound of rice, a little cinnamon; cover it close, and let it simmer very softly till the rice is quite tender.
Take out the cinnamon; then sweeten it to your palate, grate half a nutmeg, and let it stand till it is cold.
Beat up the yolks of three eggs, with half a pint of white wine, mix them very well, then stir them into the rice.
Set them on a slow fire, and keep stirring all the time for fear of curdling.
When it is of a good thickness, and boils, take it up.
Keep stirring till you put it into your dish.

Original Text

TAKE two quarts of water, a pound of rice, a little cinnamon; cover it close, and let it simmer very softly till the rice is quite tender; take out the cinnamon; then sweeten it to your palate, grate half a nutmeg, and let it stand till it is cold; then beat up the yolks of three eggs, with half a pint of white wine, mix them very well, then stir them into the rice, set them on a slow fire, and keep stirring all the time for fear of curdling. When it is of a good thickness, and boils, take it up. Keep stirring till you put it into your dish.

Notes

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