Recipes > Desserts > Puddings > Rice Flour Pudding

Rice Flour Pudding


  • 1 quart of milk
  • 3 ounces of rice flour
  • 1 1/2 ounces of sugar
  • 1/2 ounce of sweet and a few bitter almonds, blanched and pounded, or chopped very fine
  • 1 ounce of butter
  • vanilla bean or extract
  • 3 ounces of rice flour
  • 1 egg yolk
  • 1/2 cup of cream


Take the quart of milk, leaving out enough to mix with the rice flour, put the rest in a saucepan over the fire. When it boils add the sugar, almonds, butter, and a small piece of vanilla bean if convenient, if not flavor at the last with vanilla extract. Mix the rice flour with milk, reserved from the quart, and stir into the pudding. Beat the yolk with the cream and stir in just before removing from the fire. Turn into a mould that has been dipped in cold water and serve very cold with fruit sauce.


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The Golden Age Cook Book (1898).

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