Sweets/Treats Thun Pudding

thun pudding
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1865)

Ingredients:

Pudding...​

2 oz. almonds​

lemon-peel​

1 pint milk​

sugar​

1 large cup ground rice​

​

Sauce...​

2 oz. white sugar​

water​

1 pint milk​

4 eggs yolks​

Instructions:

Chop very small two ounces almonds, and some lemon-peel; put them in a saucepan with a pint of milk, and sugar to taste; when this begins to boil, stir in slowly a large cupful of ground rice, and let it boil ten minutes, stirring the whole time. Pour in a mould, and when cold turn out. Sauce: Put two ounces white sugar in a pan, with a little water, stir until melted and become a light golden brown; add a pint of milk, bring this to a boil, then strain it, and add the yelks of four eggs; put the strained milk and eggs on the fire and stir until it thickens; when this is cold, pour it round the pudding.​

Thun Pudding is a type of rice pudding that was popular in 1800s. It was sometimes called Ground Rice Pudding.

 

[donna]

As I posted this pudding was very popular. The exact recipe was given in "Peterson's Magazine". This magazine was published between 1842 to 1898. It was started in 1842 by Charlie Jacob Peterson and George Rex Graham. It was an American woman's magazine published to compete with "Godey's Lady's Book".

This recipe was also in "Mrs. Porter's New South Cookery Book" by Mrs. E. M. Porter. She published this book shortly after the Civil War to reconstitute the rich cookery tradition of the South.

 

[MRB1863]

Grandmother made a rice Pudding from whole rice, cinnamon, raisins and vanilla and some other ingredients. I fondly remember it as a treat whenever we visited.

 

[Allie]

So I wonder what the easy way of getting "ground rice" would be. Would this be like rice flour? Or something like putting rice through a coffee grinder? White rice?

Edit: there's a store in the UK that sells ground rice for puddings online. They say it is coarser than rice flour. Theirs looks brownish.