Common Ground Rice Pudding
Ingredients
Directions
Mix milk, rice, sugar, butter, nutmeg or lemon zest, and eggs.
Bake slowly for half an hour, or more if not quite firm.
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
- Eggs
- Set the custard as they cook, giving the pudding its firm, sliceable body.
- Milk (in the method)
- Forms the liquid base that cooks the rice and sets into a creamy custard.
- Rice (in the method)
- Provides the bulk and starchy body that holds the pudding together.
The step that matters
Bake slowly until just firm. Eggs set as their proteins coagulate with gentle heat. Too much heat or too long in the oven makes the custard curdle, weep, and turn rubbery, so bake until only just firm and check before adding time.
“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.
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