Rice Pudding (Plain.) ✠
- 1 coffee-cup rice.
- 2 quarts milk.
- 8 tablespoonfuls sugar.
- 1 teaspoonful salt.
- Butter the size of an egg—melted.
- Nutmeg and cinnamon to taste.
Wash and pick over the rice, and soak in one pint of the milk two hours. Then add the rest of the milk, the sugar, salt, butter and spice. Bake two hours, and eat cold.
Rice and Tapioca Pudding. ✠
- ½ cup rice.
- ½ cup tapioca.
- ¾ cup sugar.
- 3 pints milk.
- Cinnamon to taste.
Soak the tapioca in a cup of the milk three hours; wash the rice in several waters, and soak in another cup of milk as long as you do the tapioca. Sweeten the remaining quart of milk; put all the ingredients together, and bake two hours in a slow oven. Eat cold.
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.