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Ground Rice Custard
Puddings and Sweet Deserts

Custard of ground rice with sugar, eggs, lemon, almond, bay. Boiled or baked, served with stewed fruit or marmalade (Mrs.B, etc)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

BAKED OR BOILED GROUND RICE PUDDING.
1353. INGREDIENTS: 2 pints of milk, 6 tablespoonfuls of ground rice, sugar to taste, 4 eggs, flavouring of lemon-rind, nutmeg, bitter almonds or bay-leaf.
Mode: Put 1-½ pint of the milk into a stewpan, with any of the above flavourings, and bring it to the boiling-point, and, with the other½ pint of milk, mix the ground rice to a smooth batter; strain the boiling milk to this, and stir over the fire until the mixture is tolerably thick; then pour it into a basin, leave it uncovered, and when nearly or quite cold, sweeten it to taste, and add the eggs, which should be previously well beaten, with a little salt. Put the pudding into a well-buttered basin, tie it down with a cloth, plunge it into boiling water, and boil for 1-½ hour. For a baked pudding, proceed in precisely the same manner, only using half the above proportion of ground rice, with the same quantity of all the other ingredients: an hour will bake the pudding in a moderate oven. Stewed fruit, or preserves, or marmalade, may be served with either the boiled or baked pudding, and will be found an improvement.
Time: 1-½ hour to boil, 1 hour to bake.
Average cost: 10d.
Sufficient: for 5 or 6 persons.
Seasonable: at any time.




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