Classic Culinary Arts:

Rice Pudding Recipe

Rice Pudding Recipe, part of the classic American culinary arts. Pieces such as Rice Pudding Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Rice Pudding Recipe

One cupful of rice, one quart of milk, one cupful of raisins, one heaping teaspoonful of salt, one cupful of water, one quart of soft custard. Wash the rice, and let it soak two hours in cold water. Turn off the water, and put the rice in the double boiler with the cupful of water. Cook half an hour; then add the salt, raisins and milk, and cook an hour longer. Butter a melon mould and pack the rice in it. Let it stand twenty minutes. Turn out on a deep dish, decorate with bits of bright jelly, pour the custard around, and serve. The custard should be cold and the pudding hot. The raisins can be omitted if not liked.