Recipes > Desserts > Puddings > Rice Puddings > Rice Pudding Without Eggs

Rice Pudding Without Eggs


  • 2 quarts of milk
  • 2/3 cupful of rice
  • 1 cupful of sugar
  • piece of butter as large as a walnut
  • 1 teaspoonful of cinnamon
  • a little nutmeg
  • pinch of salt


Put into a deep pudding-dish, well buttered, set into a moderate oven; stir it once or twice until it begins to cook, let it remain in the oven about two hours (until it is the consistency of cream). Eat cold.


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The White House Cookbook (1887).

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