1 teacupful / 7 ounces uncooked rice (I like basmati)
2 tablespoons sugar
1 quart milk*
1/2 ounce butter (margarine’s fine)
1/2 teaspoon nutmeg
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.
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.
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