1 teacupful / 7 ounces uncooked rice (I like basmati)
1/2 ounce butter (margarine’s fine)
Grease a 2 quart casserole dish. In it combine rice, sugar
and milk. Add butter, cut up in little pieces. Sprinkle with nutmeg. Bake at
325°F for two hours. Top will be browned. Serve hot or cold.
Makes 8 generous servings.
* For a creamier pudding, substitute a pint of whipping
cream for half of the milk.
I found this one in a Victorian era cookbook, Mrs. Beeton’s
Book of Household Management (available here
). Apart from the recipes, I found
it interesting for some of its social assumptions—for example the idea that
children and servants should be fed a cheaper diet than the rest of the
household. This particular recipe I decided to try and liked it so well I kept
It’s very easy to make and, with the exception of the
whipping cream if you decide to use it, contains ingredients you probably have
on hand. Your kids could help you with it, or, if they’re old enough to use the
oven unsupervised, even make it themselves.