This is a recipe published in 1908 in When Mother Lets Us Cook.
- 4 tablespoons of pudding rice
- 4 tablespoons of sugar
- Nutmeg (to taste)
- 1 quart (950ml) of milk
- Take 4 tablespoons of rice and wash the rice by putting it into a sieve or strainer and let clean cold water run over it
- Put the washed rice in a bowl and add 4 tablespoons of granulated sugar
- Pour the milk over the rice
- Turn the mixture into a baking dish
- Grate some nutmeg over the rice mixture and place the dish in a moderate oven (gas 3-4, Electric 325 F 170 C)
- Cook for around 2 hours. As it starts to brown on the top stir, do this twice.
- When the rice is soft, it is done.
Rice pudding is better served quite cold.
If you like raisins measure out 2 tablespoons (make sure they are seedless) and soak them in boiling water for 5 minutes. Drain off the water and stir them into the pudding before it goes into the oven.