Rice Pudding
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- One of the simplest and cheapest of desserts depends partly on the quality of the ingredients used, but chiefly on the manner of making for its excellence.
- If prepared according to directions, you will have a pudding both rich and creamy.
- Use 1 quart of good sweet milk (do not use either skimmed milk or water), 3 tablespoonfuls of whole uncoated rice (no more), 2-1/2 tablespoonfuls of sugar, pinch of salt, vanilla or almond flavoring.
- Wash the rice well, mix all together in a pudding dish, bake from 2-1/2 to 3 hours in an oven with a slow, even heat.
- When a skin forms on the top of the pudding, carefully stir through the rice.
- Do this frequently.
- This gives the pudding a rich, creamy consistency.
- When grains of rice are tender allow pudding to brown over top and serve either hot or cold.
- Raisins may be added, if liked, or raisins may be stewed separately and served with the rice, which many think a great improvement to the pudding.
- Many think rice pudding should always be flavored with grated nutmeg.
- Aunt Sarah, while using nutmeg flavoring in various other dishes, never used it for her rice pudding.
- When mixing a boiled pudding Aunt Sarah frequently substituted a large tablespoon of fine dried bread crumbs instead of the same amount of flour.
- She said, "'Twas a small economy," and, she thought, "the pudding's improved" by the use of bread crumbs.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Grater
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Wooden spoon