Recipes for rice pudding



Take 1/2 pound of rice, tied in a cloth, boiled well, and then put through a sieve; add 1 quart of milk, and keep stirring until it thickens; then add 6 ounces of butter stirred into the rice, 12 yolks and 6 whites of eggs well beaten; mace, nutmeg, wine and sugar, to your taste. This quantity will make 2 large puddings. If you choose you may add currants or any other fruit.

ANOTHER WAY

Boil the rice very soft, dry from water, stir in a little butter, 1 pint of milk, and 3 eggs well beaten, sweeten to your taste, pour it in your dish, sprinkle flour on the top, put little bits of butter here and there on the top. Bake slowly.

ANOTHER WAY

Take 2 table spoonfuls of raw rice, 1 quart of new milk, a bit of butter the size of an egg, a little cinnamon, sweeten to your taste, put the pan in a slack oven after the bread is taken out; eat when cold.

ANOTHER WAY

Put in a deep pan 1/2 pound of rice washed and picked, 2 ounces of butter, 4 ounces of sugar, a few allspice pounced, and 2 quarts of milk. Bake in a slow oven.

ANOTHER WAY

Sweeten rice in milk, strain it off, and having pared and cored apples, put the rice around them, tying each in a cloth with a bit of lemon-peel, a clove, or cinnamon. Boil them well.





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