Rice Pudding

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. Cover the bottom of a pie-dish with rice about an inch thick, and add sugar to taste.
  2. Beat an egg in a cup and add it to the rice, mixing it all together.
  3. Fill the dish with cold milk and add a little grated nutmeg or several small pieces of lemon peel if preferred.
  4. Cook in a slow oven for not less than two and a half hours.
Original Text
Rice Pudding Cover the bottom of a pie-dish with rice about an inch thick, and add sugar to taste. Beat an egg[Pg 126] in a cup and add it to the rice, mixing it all together. Fill the dish with cold milk and add a little grated nutmeg or several small pieces of lemon peel if preferred. Cook in a slow oven for not less than two and a half hours.
Notes
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