Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Cold Rice Pudding.

3 tablespoonfuls of rice.

3 tablespoonfuls of sugar.

1 level tablespoonful of corn starch.

1/2 teaspoonful of salt.

1-1/2 pints of milk.

Flavor to taste.

Wash the rice and soak it in cold water for an hour. Pour off this water and put the rice on the fire in a pint of cold water. When this boils, drain off the water and add a pint of milk. Cook in the double-boiler for an hour. Mix the corn starch with a gill of cold milk and add to the rice mixture. Let this cook ten minutes longer; then add the sugar, salt, the remainder of the cold milk, and the flavor, which may be the grated yellow rind of an orange or lemon, a slight grating of nutmeg, or a teaspoonful of vanilla or lemon extract. If cinnamon be liked, a piece about four inches long may be cooked with the rice and milk, and be removed when the sugar and salt are added. Stir the mixture well, and turn into a pudding dish. Bake in a moderate oven for half an hour, and put away to cool. This pudding does not require a sauce.