Rice Pudding Recipe
Heat one quart of milk, one teaspoonful of butter, one-third cup of
rice, one-eighth teaspoon of grated nutmeg, one-eighth teaspoon of salt
and one-half cup of sugar in a pudding pan over a cooker pail of water.
When water boils remove pan and bring pudding also to a boil. When
boiling, replace pudding in large pan of boiling water, cover and put
into cooker for three or four hours. One-half cup of small unbroken
seeded raisins may be added to this recipe, and the pudding may be
browned in oven before serving, if desired.
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