Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Rice Pudding with Eggs. ✠

• 1 quart milk.
• 4 eggs.
• ½ cup rice.
• ¾ cup sugar.
• 1 tablespoonful butter.
• Handful of raisins, seeded and cut in two.

Soak the rice in a pint of the milk an hour, then set the saucepan containing it where it will slowly heat to a boil. Boil five minutes; remove and let it cool. Beat the yolks, add the sugar and butter, the rice and the milk in which it was cooked, with the pint of unboiled; the beaten whites, and finally the raisins. Grate nutmeg on the top, and bake three-quarters of an hour, or until the custard is well set and of a light brown. Eat cold.