I’ve never eaten rice pudding, although I’ve seen it for sale in grocery stores. Some of these recipes are quite elaborate and time-consuming.
INFORMATION BELOW FROM 1800s COOKBOOKS
A PLAIN RICE PUDDING
Swell the rice with a little milk over a fire, then put in acid apples pared and cut in thin slices, or gooseberries and currants. Add a couple of eggs and a teaspoon of salt. Fill your pudding bag half full and boil it an hour and a half. Serve it up with butter and sugar.
GROUND RICE PUDDING.
Mix a quarter of a pound of ground rice with a pint of cold milk, till it is a smooth batter and free from lumps. Boil three pints of milk, and when it has boiled, stir in gradually the rice batter, alternately with a quarter of a pound of butter. Keep it over the fire, stirring all the time, till the whole is well mixed, and has boiled hard. Then take it off, add a quarter of a pound of white sugar, stir it well, and set it away to cool. Beat eight eggs very light and stir them into the mixture when it is quite cold. Then strain it through a sieve, (this will make it more light and delicate). Add a grated nutmeg, and a large teaspoonful of powdered cinnamon. Stir in the juice and the grated peel of a lemon. Put it into a deep dish or dishes, and bake it an hour. As soon as it comes out of the oven, lay slips of citron over the top and when cold, strew powdered sugar on it.
A FARMER’S RICE PUDDING
This pudding is made without eggs. Wash half a pint of rice through two cold waters, and drain it well. Stir it raw into a quart of rich milk, or of cream and milk mixed, adding one-fourth pound of brown sugar, and a tablespoon of powdered cinnamon. Put it into a deep pan, and bake it two hours or more. When done, the rice will be perfectly soft, which you may ascertain by dipping a teaspoon into the edge of the pudding and taking out a little to try. Eat it cold.
Pick and wash half a pint of rice, and boil it in a quart of water till it is quite soft. Then drain it, and mix it with a quart of rich milk. You may add half a pound of whole raisins. Set it over hot coals, and stir it frequently till it boils. When it boils hard, stir in alternately two beaten eggs, and four large tablespoons of brown sugar. Let it continue boiling five minutes longer, then take it off and send it to the table hot.
A BOILED RICE PUDDING
Mix a quarter of a pound of ground rice with a pint of milk, and simmer it over hot coals, stirring it all the time to prevent its being lumpy, or burning at the bottom. When it is thick and smooth, take it off, and pour it into an earthen pan. Mix a quarter of a pound of sugar, and a quarter of a pound of butter with half a pint of cream or very rich milk, and stir it into the rice; adding a powdered nutmeg, and the grated rind of two lemons. Beat the yolks of six eggs with the whites of two only. When the eggs are quite light, mix them gradually with the other ingredients, and stir the whole very hard. Butter a large bowl, or a pudding mold. Put in the mixture, tying a cloth tightly over the top so that no water can get in, and boil it two hours. When done, turn it out into a dish. Send it to table warm, and eat it with sweetened cream, flavored with a glass of brandy or white wine and a grated nutmeg.
RICE PUDDING à la WELLINGTON
Boil one-half pound rice for fifteen minutes in water. Drain it in a sieve and rinse with cold water. Return rice to the saucepan, add one-half bottle Rhine wine, the peel of one lemon, the juice of three lemons, and sweeten with sugar. When done, pour it into a border mold and set it in a cool place. In serving, turn it onto a round dish, decorate with preserved or stewed cherries and pour a little white syrup over the rice. Have ready a plombière of frozen raspberry ice in a high pointed form and put it in the center of the rice.
Do You Ever Make Rice Pudding?