baked rice pudding ii.
(from The Book of Household Management, edited by Isabella Beeton, 1861)
Instructions:
(Plain and Economical, a nice Pudding for Children.)
Ingredients:1 teacup of rice
2 tbsp. moist sugar
2 pints milk
1/2 oz. butter, or 2 sm. tbsp. chopped suet
1/2 tsp. grated nutmeg.
Instructions:
1343. Ingredients - 1 teacup of rice, 2 tablespoonfuls of moist sugar, 2 pints milk, 1/2 ounce butter or 2 small tablespoonsfuls of chopped suet, 1/2 teaspoonfuls of grated nutmeg.
Mode. - Wash the rice, put it into a pie-dish with the sugar, pour in the milk, and stir these ingredients well together; Then add the butter cut up into very small pieces, or, instead of this the above proportion of finely minced suet; grate a little nutmeg over the top, and bake the pudding in a moderate oven, from 1-1/2 to 2 hours. As the rice is not previously cooked, care must be taken that the pudding is very slowly baked, to give plenty of time for the rice to swell, and for it to be very thoroughly done.
Time. - 1-1/2 to 2 hours. Average cost, 7d.
Sufficient for 5 or 6 children. Seasonable at any time.
Photo by DuncanHarris, CC-3.0
I have always enjoyed rice pudding. My Mom always made it.
Here is recipe for Baked Rice Pudding, Mrs. Beeton wrote it served 6 children.
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