Rice Pudding

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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1⅔ cups uncooked rice
  • 4 cups milk, scalded
  • ½ teaspoon salt
  • 1 tablespoon butter 1 cup sugar
  • 3 tablespoons hot water
  • ¼ cup orange juice
  • ¼ cup lemon juice
  • 2 tablespoons rum
  • 1 cup strawberry or apricot preserves
  • 4 egg whites


  1. Place the rice, milk and salt in a pan. Bring to a boil, cover, and simmer slowly for fifteen to twenty minutes, until rice is tender.

  2. Place the butter and three-quarters cup of the sugar in a small heavy skillet. Heat slowly, stirring, until mixture is pale amber.

  3. Add the hot water slowly, while stirring. Stir in the orange and lemon juices, bring to a boil, and add to cooked rice mixture. Simmer for two minutes.

  4. Remove from the heat and add the rum. Cool slightly.

  5. Divide rice mixture into three parts. Spread one part in the bottom of a buttered baking dish (8 × 8 × 2 inches). Spread half of the preserves over rice. Repeat with second part of rice and remaining preserves. Top with remaining rice.

  6. Preheat oven to moderate (350°F.).

  7. Beat the egg whites until frothy; gradually beat in remaining sugar until stiff and shiny. Spread over the top layer of rice.

  8. Bake for about fifteen minutes, until lightly browned. Serve with cream.

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