CREAM OF RICE PUDDING
1 quart milk or 1 quart milk and water 1/3 cupful rice 1/2 teaspoonful salt 1/3 cupful sugar Grated rind of 1/2 lemon
Wash rice; put it and all the other ingredients into a buttered pudding dish. Bake in a slow oven (250 degrees F.) until firm. This usually takes three hours. While baking, stir the mixture occasionally.
If desired, one half cupful of raisins may be added to the mixture, and 1 teaspoonful vanilla or 1/4 teaspoonful nutmeg may be substituted for lemon rind.
QUESTIONS
From your knowledge of the effect of intense heat upon milk, explain why
Cream of Rice Pudding should be baked in a slow oven.
What change in quantity takes place in the milk of this pudding during long cooking? What change in quantity takes place in the rice during long cooking? From this explain why so much milk when combined with a little rice forms a solid mixture.
What is the price per pint of thin or coffee cream?
What is the price per pint of heavy or whipping cream?
What is the least quantity of cream that can be purchased?