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RICE
PUDDINGS
 PLAIN
RICE PUDDING |
| FINE
RICE PUDDING |
| RICE
MERINGUE |
| RICE
LEMON PUDDING |
| RICE
PUDDING WITHOUT EGGS |
| FRUIT
RICE PUDDING |
| BOILED
RICE PUDDING |
| BOILED
RICE PUDDING WITH RAISINS |
| SAUCES
FOR PUDDINGS |
| OTHER
RECIPES FOR PUDDINGS AND DUMPLINGS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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PLAIN
RICE PUDDING
Pick over, wash and boil, a
cup of rice; when soft drain off the water; while warm, add to it a tablespoon
of cold butter. When cool, mix with it a cup of sugar, a teaspoon of grated
nutmeg and one teaspoon of ground cinnamon. Beat up four eggs very light,
whites and yolks separately; add them to the rice; then stir in a quart
of sweet milk gradually. Butter a pudding-dish, turn in the mixture and
bake one hour in a moderate oven.
Serve warm, with sweet wine
sauce.
TIP: If you have
cold cooked rice, soak it in the milk and proceed as above.
FINE
RICE PUDDING
Wash a cup of rice and boil
it in two cups of water; then add, while the rice is hot, three tablespoons
of butter, five tablespoon of sugar, five eggs well beaten, one tablespoon
of powdered nutmeg, a little salt, one glass of wine, a, quarter of a pound
of raisins, stoned and cut in halves, a quarter of a pound of Zante currants,
a quarter of a pound of citron cut in slips, and one quart of cream; mix
well, pour into a buttered dish and bake an hour in a moderate oven.
RICE
MERINGUE
One cup of carefully sorted
rice boiled in water until it is soft; when done, drain it so as to remove
all the water; cool it, and add one quart of new milk, the well-beaten
yolks of three eggs, three tablespoons of white sugar and a little nutmeg,
or flavor with lemon or vanilla; pour into a baking dish and bake about
half an hour. Let it get cold; beat the whites of the eggs, add two tablespoons
of sugar, flavor with lemon or vanilla; drop or spread it over the pudding
and slightly brown it in the oven.
RICE
LEMON PUDDING
Put on to boil one quart of
milk, and when it simmers stir in four tablespoons of rice flour that has
been moistened in a little milk; let it come to a boil and remove from
the fire; add one quarter of a pound of butter, and, when cool, the grated
peel with the juice of two lemons, and the yolks and beaten whites of four
eggs; sweeten to taste; one wine-glassful of wine, put in the last thing,
is also an improvement.
RICE
PUDDING WITHOUT EGGS
Two quarts of milk, two-thirds
of a cup of rice, one cup of sugar, a piece of butter as large as a walnut,
a teaspoon of cinnamon, a little nutmeg and a pinch of salt. Put into a
deep pudding-dish, well buttered, set into a moderate oven; stir it once
or twice until it begins to cook, let it remain in the oven about two hours
(until it is the consistency of cream). Serve cold.
FRUIT
RICE PUDDING
One cup of rice, a little water
to cook it partially; dry, line an earthen basin with part of it; fill
nearly full with pared, cored and quartered apples, or any fruit you choose;
cover with the balance of your rice; tie a cloth tightly over the top and
steam one hour. To be eaten with sweet sauce. Do not butter your dish.
BOILED
RICE PUDDING
One cupof cold boiled rice,
one cup of sugar, four eggs, a pinch of soda and a pinch of salt. Put it
all in a bowl and beat it up until it is very light and white. Beat four
ounces of butter to a cream, put it into the pudding and ten drops of essence
of lemon. Beat altogether for five minutes. Butter a mold, pour the pudding
into it and boil for two hours. Serve with sweet fruit sauce.
BOILED
RICE PUDDING WITH RAISINS
Wash two cups of rice and soak
it in water for half an hour; then turn off the water and mix the rice
with half a pound of small raisins; add a little salt, tie the whole in
a cloth, leaving room for the rice to swell to twice its natural size,
and boil two hours in plenty of water. Serve with wine sauce. |
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