No Spam Recipes

Rice Pudding

A dish with quarter of a pound of rice and quarter of a pound of butter at the center.

Rice

contains dairycontains eggscontains alcohol

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • A quarter of a pound of rice.
  • A quarter of a pound of butter.
  • A quarter of a pound of sugar.
  • A pint and a half of milk, or cream and milk.
  • Six eggs.
  • A tea-spoonful of mixed spice, mace, nutmeg and cinnamon.
  • A half wine-glass of rose-water.
Make it lactose-friendly
  • A quarter of a pound of butter. → plant butter, ghee (mostly lactose-free), or olive oil
  • A pint and a half of milk, or cream and milk. → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Wash the rice. Boil it till very soft. Drain it and set it away to get cold. Put the butter and sugar together in a pan, and stir them till very light. Add to them the spice and rose-water. Beat the eggs very light, and stir them, gradually, into the milk. Then stir the eggs and the milk into the butter and sugar, alternately with the rice.
  2. Bake it and grate nutmeg over the top.
  3. Currants or raisins, floured, and stirred in at the last, will greatly improve it.

This is a variation — based.cooking edition. Base recipe: Rice Pudding →

Make it yours (2 variations)

Edition Primary based.cooking Gutenberg

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Source

based.cooking (community recipes, public domain) — unlicense