sharing recipes from one generation to the next
This is an economical and easy old recipe from the 1907 edition of Mrs Beeton’s Family Cookery that belonged to my Grandma. As mentioned in a previous ramble about puddings, my Mum made this for dinner most Saturday nights, especially when she made a roast dinner. I guess it’s baked rice porridge. As a kid I loved it with a little cold milk poured over the top to cool it quickly, as I was too impatient to wait. I still love it, at its best accompanied by tart fruit compote, such as rhubarb or plums. I use short grained rice, Arborio works well, skimmed milk without the added extra fat, scant measures of sugar as the pudding tends to be very sweet, and freshly grated nutmeg.
Transcribed literally from my Grandma’s 1907 edition of Mrs Beeton’s Family Cookery
INGREDIENTS.- 1 pint of milk, 3 tablespoons of rice, 1 1/2 tablespoons of (white) sugar, salt, nutmeg
METHOD.- Pick and wash the rice, place it in a greased pie dish, add the sugar, milk and a small pinch of salt. Sprinkle the surface lightly with nutmeg, and bake in a slow oven for about 2 hours.
TIME.-About 2 hours.
AVERAGE COST, 3d
SUFFICIENT for 3 or 4 persons.
Note.-Skim milk, and 1/2 oz of butter, or a level tablespoon of finely chopped suet, may be used instead of new milk
1 pint = 600 mls
1/2 oz = 15g
Slow Oven = 150C