Rice Pudding Without Eggs

Original Recipe

Two quarts of milk, two-thirds of a cupful of rice, a cupful of sugar, a piece of butter as large as a walnut, a teaspoonful of cinnamon, a little nutmeg and a pinch of salt. Put into a deep pudding-dish, well buttered, set into a moderate oven; stir it once or twice until it begins to cook, let it remain in the oven about two hours (until it is the consistency of cream). Eat cold.

Ingredients

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  • 2 quarts of milk
  • 1 cupful of rice
  • 1 cupful of sugar
  • 1 piece of butter as large as a walnut
  • 1 teaspoonful of cinnamon
  • 1 little nutmeg and a pinch of salt
  • 1 moderate oven

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Instructions

  1. 1

    Two quarts of milk, two-thirds of a cupful of rice, a cupful of sugar, a piece of butter as large as a walnut, a teaspoonful of cinnamon, a little nutmeg and a pinch of salt.

  2. 2

    Put into a deep pudding-dish, well buttered, set into a moderate oven; stir it once or twice until it begins to cook, let it remain in the oven about two hours (until it is the consistency of cream).

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)