Mrs Beetons Puddings and Desserts Revisited
Buttered Rice
900ml (1½ pints) Milk
110g (4oz) Rice
50g (2oz) Butter
Grated Nutmeg or Ground Cinnamon
Sugar, to taste
Put the rice into a saucepan with the milk.
Let it swell gradually and when tender, pour off the milk.
After the milk is poured off, be careful that the rice does not burn, to prevent this, stir continuously.
Stir in the butter, sugar and nutmeg or cinnamon and when the butter is thoroughly melted and the all is hot, serve.
Time: About 45 minutes to swell the rice.
Sufficient for 4 or 5 persons.
Seasonable at any time.
BUTTERED RICE
1349. INGREDIENTS - 1/4 lb. of rice, 1-1/2 pint of milk, 2 oz. of butter, sugar to taste, grated nutmeg or pounded cinnamon.
Mode - Wash and pick the rice, drain and put it into a saucepan with the milk; let it swell gradually, and, when tender, pour off the milk; stir in the butter, sugar, and nutmeg or cinnamon, and, when the butter is thoroughly melted, and the whole is quite hot, serve. After the milk is poured off, be particular that the rice does not burn: to prevent this, do not cease stirring it.
Time - About 3/4 hour to swell the rice.
Average cost, 7d.
Sufficient for 4 or 5 persons.
Seasonable at any time.
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