Rice Pudding No. 1

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.)

More recipes using Rice

Instructions

  1. 1Wash and pick over the rice to remove any impurities. Finely chop the lemon rind (zest).
  2. 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.
  3. 3Let the rice pudding cool completely. Serve cold, with cream.

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