Elisabeth Ayrton

Rich Rice Pudding

Preparation info

  • For

    3–4

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a much richer version. Sultanas are often added, or the pudding is served with a jam sauce.

Ingredients

  • 1½ oz. (45 g.) Carolina rice
  • 1 pint (6

Method

Boil the rice in the milk with the sugar and cook over very low heat, preferably in a double saucepan till the rice is tender. Allow to cool. Stir in 2 well-beaten eggs and a teaspoon of vanilla essence, pour the whole into a buttered pie dish, and bake for 1 hour at 250° F., gas mark 2.