RICE PUDDING
I am president of the S. R. R. R. P.—the Society for Restoration of Raisins to Rice Pudding.
I have made a list of New York hotels and clubs and rated them according to the number of raisins they put in a portion of rice pudding as follows:
- Class D—no raisins
- Class C—1 raisin
- Class B—3 or more raisins
- Class A—plenty of raisins
To my mind, rice pudding without raisins is like Hamlet without the eggs.
- 1 cup rice
- 4 cups milk
- 3 eggs
- ½ cup sugar
- 1 teaspoonful salt
- 1 package seedless raisins
- 1 teaspoon of vanilla
Bake one hour in a hot oven. Set the pan inside of another containing hot water.
Serve with whipped cream and garnish with Dromedary dates.
Editor’s Note:—Cook the rice twenty-three minutes.