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

Rice Pudding No. 2


  • 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


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.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus