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Baking & desserts · Home cooking · Weeknight
Rice Pudding
Something sweet from the public-domain kitchen, kept the way its author wrote it.
- 25 min hands-on
- 40 min total
- Serves 4
- under $4 a serving
- Vegetarian
- oven
- skillet
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 1quarter of a pound of rice
- 1quarter of a pound of butter
- 1quarter of a pound of sugar
- 1pint and a half of milk, or cream and milk
- 6eggs
- 1tea-spoonful of mixed spice, mace, nutmeg and cinnamon
- 1half wine-glass of rose-water
Method one step at a time, with timers in the app
- Wash the rice. Boil it till very soft. Drain it and set it away to get cold. Put the butter and sugar together in a pan, and stir them till very light. Add to them the spice and rose-water. Beat the eggs very light, and stir them, gradually, into the milk. Then stir the eggs and the milk into the butter and sugar, alternately with the rice.
- Bake it and grate nutmeg over the top.
- Currants or raisins, floured, and stirred in at the last, will greatly improve it.
Allergens, with the fine print read
- ⚠Contains dairy, eggs.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by Miss Leslie, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.