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Dessert

Rice-and-gooseberry Pudding

A pudding made from rice and gooseberries cooked in water with a pinch of salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Rice-and-gooseberry Pudding

Ingredients

Directions

Assemble the pudding

  1. Spread the rice evenly over a moist, well-floured pudding cloth.

  2. Place the gooseberries on top of the rice.

  3. Gather the cloth around the fruit, leaving room for expansion.

Cook and serve

  1. In a pot, combine the rice with water and a pinch of salt.

  2. Heat slowly and let it simmer until the rice is cooked.

  3. Serve warm.

Recipe from a historical cookbook (Internet Archive).

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 and thickens as it cooks, forming the starchy body of the pudding.
Gooseberries
Add tartness and juice that moistens the rice as the fruit softens during cooking.

The step that matters

Gather the cloth with room for expansion. Rice swells considerably as it absorbs water and cooks. If the cloth is gathered too tightly around the fruit and rice, it can burst or cook unevenly.

“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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