Rice-and-gooseberry Pudding
Ingredients
Directions
Prepare the pudding
Spread the rice evenly over a moist, well-floured pudding cloth.
Place the green gooseberries on top, after removing the heads and stalks.
Gather the cloth around the fruit, leaving room for the rice to swell.
Cook and serve
Put the rice into cold water and heat it slowly.
Simmer until the rice is cooked, about 1 hour and 15 minutes.
Serve with a very sweet sauce or plenty of sugar.
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.
Explore the science
What each ingredient does
- Rice
- Swells as it cooks and its starch thickens, giving the pudding its body and soft texture.
- Green gooseberries
- Add tart acidity that balances the sweetness of the rice and sauce.
The step that matters
Gather the cloth around the fruit, leaving room for the rice to swell. Rice absorbs water and expands considerably as it cooks. Leaving space in the cloth lets it swell without bursting the wrapping or squeezing out of it.
“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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