Skip to main content
Dessert

Nut Cream of Rice Pudding

Rice pudding flavored with nut butter, sugar, and salt.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 4 ingredients
Jump to recipe ↓

Nut Cream of Rice Pudding

Ingredients

Directions

Prepare

  1. Add 2 tablespns.

  2. Wash rice well.

  3. Add ½ cup sugar.

  4. Add ½ teaspoon salt.

  5. Add 3 tablespns almond or other nut butter rubbed smooth with 1 qt. of water.

Cook

  1. Cook, stirring often, in oven or on top of stove until creamy, then brown.

  2. May flavor just before it is done.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Rice (in the method)
Starch that swells and thickens the liquid into a creamy pudding as it cooks.
Sugar
Adds sweetness and helps the top brown during cooking.
Almond or other nut butter (in the method)
Adds fat and nutty flavor and gives the pudding a rich texture.

The step that matters

Stirring often while cooking. Rice starch settles and sticks to the bottom of the pan as the pudding thickens. Frequent stirring keeps the heat even, prevents scorching, and gives a smooth, creamy texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes