A Rice Pudding baked

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Boil a Pound of Rice just till it is tender, then drain all the Water from it as dry as you can, but don’t squeeze it; then stir in a good Piece of Butter, and sweeten to your Palate. Grate a small Nutmeg in, stir it well together, butter a Pan, and pour it in and bake it. You may add a few Currans for Change.