A Cheap Plain Rice Pudding

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a quarter of a Pound of Rice, tye it in a Cloth, but give room for swelling; boil it an Hour, then take it up, untye it, and with a Spoon, stir in a quarter of a Pound of Butter, grate some Nutmeg, and sweeten to your Taste; then tye it up close, and boil it another Hour; then take it up, turn it into your Dish, and pour melted Butter over it.