Recipes > Desserts > Puddings > Rice Flour Pudding

Rice Flour Pudding


  • 1 pint milk
  • 2 small cups rice flour
  • 3 tablespoonfuls butter
  • grated rind of 1 lemon
  • 8 eggs, whites and yolks beaten separately
  • 4 tablespoonfuls sugar
  • 2 tablespoonfuls finely cut citron
  • 1/2 teaspoonful salt


Put the milk with 1/2 of the butter over the fire; mix the rice flour with a little cold water or milk, add the salt and when the milk boils stir the flour into it; stir until the contents have formed into a smooth paste and loosens itself from the bottom of saucepan; remove it from the fire and set aside to cool; stir the remaining butter to a cream and add alternately the sugar, the yolks and the rice dough (by a spoonful at a time); add the lemon, the citron and lastly the whites of eggs beaten to a stiff froth; blend all well together; have ready a pudding form well buttered and sprinkled with bread crumbs, fill it with the mixture and boil 2 hours; serve with wine or cream sauce the same as in foregoing recipe; sufficient for a family of 10 persons.


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Desserts and Salads (1920).

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