Quantity for 6 Persons.
- ½ lb. of rice
- 1 qt. of milk
- ¼ lb. of fresh butter
- ¼ lb. of sugar, scant
- ¼ lb. of raisins
- ¼ lb. of ground almonds
- 7 eggs
- 1 pinch of salt
Preparation: The rice is washed and brought to boil in 1 cup of water. When the water is boiled down, add the milk gradually and 1 pinch of salt and boil to a thick mush. When done, cool it off. Cream the butter, add sugar, 7 yolks of eggs, raisins, almonds and the beaten whites of eggs. Butter a pudding mold, strew in some bread crumbs, put in the rice pudding, close the mold well and set in a steamer over a kettle of boiling water and boil for 1½ hours. When serving, turn the pudding out on a platter and serve cold with a vanilla or wine sauce or sweet cream.
No. 2—APPLE RICE PUDDING.
Quantity for 6 Persons.
- ½ lb. of rice
- ¾ qt. of milk
- ⅛ lb. of butter
- ¼ lb. of raisins
- 7 eggs
- 1 pinch of salt
- 6 sweet-sour apples
- 1 cup of sugar
- ¼ lb. of blanched, ground almonds
Preparation: The rice is cooked slowly with one cup of water; when the water is boiled down, add the milk gradually and cook it to a thick mush. Cream the butter, add the sugar, then the yolks of eggs, raisins and almonds. Let rice cool, then mix all together. The apples are peeled, cored, cut into 16 parts and stewed until tender in a little water and sugar. Butter a pudding mold and strew with bread crumbs. Stir the well-beaten whites of the 7 eggs into the rice, put a layer of rice into the mold, then a layer of apples and repeat this twice; the last layer to be rice. Close the mold, set in a steamer over a kettle of boiling water and boil 1½ hours, then turn over on platter and serve with sweet cream.
No. 3—CHERRY RICE PUDDING.
Quantity for 6 Persons.
- ½ lb. of rice
- ¾ qts. of milk
- ⅛ lb. butter
- 7 eggs
- ¼ lb. of peeled and ground almonds
- ¼ lb. of raisins
- 1 lb. stoned sour cherries
- 1 cup of sugar