Rice Pudding No. 1
A classic rice pudding recipe from 1888, modernized for ease of use.
Ingredients
- 1/4 cupful Rice
- 1 1/4 pints Whole milk (Originally sweet milk. Substituted with whole milk for modern preference.)
- 1/4 cupful Sugar
- 1 large pinch Salt
- 1 tablespoonful Lemon zest, finely chopped (Originally lemon rind chopped fine.)
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Instructions
- 1Wash and pick over the rice to remove any impurities. Finely chop the lemon rind (zest).
- 2In a quart-sized pudding dish, combine the washed rice, sugar, salt, and milk. Bake in a moderate oven preheated to 350°F (175°C) for 2 hours, stirring frequently during the first 1 1/4 hours. Allow the pudding to finish cooking, forming a light-colored crust, and avoid disturbing it further.
- 3Let the rice pudding cool completely. Serve cold, with cream.
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