The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Rice Pudding

• 1 qt. milk
• 1 tablespoon butter
• ¹⁄₃ cup rice
• ¹⁄₈ teaspoon grated nutmeg
• ¹⁄₈ teaspoon salt
• ¹⁄₂ cup sugar

Heat the milk and other ingredients in a pudding pan over a cooker-pail of water. When the water boils, remove the pan and bring the pudding also to a boil. When it is boiling replace the pudding in the large pail of boiling water, cover and put it into the cooker for three or four hours. It may then be put into the oven for fifteen minutes and browned, although this is not necessary. This pudding may be cooked all night, but if cooked more than four hours it is not quite so creamy. Serve either hot or cold. One-half cupful of small, unbroken seedless raisins may be added to this recipe.

Serves six or eight persons.