Caramel Rice Pudding
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Melt granulated sugar in a small saucepan and cook until brown without burning, then pour while hot into a pudding mold and coat the inside.
Wash rice, parboil, drain, and cook slowly in milk for 30 minutes.
Transfer rice to a basin, add powdered sugar, Crisco, salt, raisins, lemon extract, and well-beaten eggs.
Pour into the prepared mold.
Set the mold in a pan of boiling water and bake in an oven at 350 degrees Fahrenheit until set.
Turn out and serve hot or cold.
Original recipe, verbatim
Caramel Rice Pudding
}4 cupful rice }4 teaspoonful salt
}4 teaspoonful lemon extract 2 cupfuls milk
3 eggs }4 cupful sultana raisins
2 tablespoonfuls Crisco 2 tablespoonfuls powdered sugar
)4 cupful granulated sugar
Melt granulated sugar in small saucepan and cook until brown, but do not burn; pour it while hot into pudding mold and spread it all over inside. Wash rice, parboil, drain, and cook slowly in milk thirty minutes; turn into basin, add powdered sugar, Crisco, salt, raisins, extract, and eggs well beaten and pour into prepared mold. Set mold in pan of boiling water and bake in oven till quite set. Turn out and serve hot or cold.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.