Time: -3/4 to 1 hour for the rice to swell; to be baked 1 hour in a slow oven.

Sufficient for 5 or 6 persons.

Seasonable at any time.

  1. 1/4 lb. of rice
  2. 1 quart of milk
  3. the rind of 1 lemon
  4. 1/2 teaspoonful of salt
  5. sugar to taste
  6. 4 oz. of butter
  7. 6 eggs
  8. bread crumbs
  9. preserved cherries, jelly or jam
  • Put the milk into a stewpan with the lemon-rind, and let it infuse for 1/2 hour, or until the former is well flavoured
  • Take out the peel
  • Have ready the rice washed, picked, and drained
  • Put it into the milk, and let it gradually swell over a very slow fire
  • Stir in the butter, salt, and sugar
  • When properly sweetened, add the yolks of the eggs, and then the whites, both of which should be well beaten, and added separately to the rice
  • Butter a mould
  • Strew in some fine bread crumbs, and let them be spread equally over it
  • Carefully pour in the rice
  • Bake the pudding in a slow oven for 1 hou
  • Turn it out of the mould
  • Garnish the dish with preserved cherries, or any bright-coloured jelly /li>

  • This pudding would be exceedingly nice, flavoured with essence of vanilla.

    Source: The Book of Household Management by Isabella Beeton (1859)

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