Recipes > Desserts > Puddings > Rice Puddings > Rice Pudding No. 2

Rice Pudding No. 2

Ingredients

  • 1 1/2 pints of milk
  • 1 tablespoonful of cornstarch
  • 3 cupfuls of boiled rice
  • 1 cupful or more of sugar
  • yolks of 2 eggs
  • meringue

Instructions

Scald the milk; add the cornstarch which has been moistened with a little of the cold milk; cook it for a few minutes; then remove it from the fire and stir in the boiled rice, the sugar to taste, and the beaten yolks. Return it to the fire and cook it until thickened, stirring constantly but carefully. Turn it into a dish, cover the top with meringue, and place it in the oven for a few minutes to brown.

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Source

The Century Cook Book (1901).


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