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History Cookbook: Rice Pudding

This recipe is in categories Stuarts, Breakfast, Desserts
  • Rice Pudding
About this recipe
Healthiness : (6 votes)
Preparation Time: 5 mins
Cooking Time: 30 minutes
Number of servings: 4-6
Serving suggestions: Serve on its own or with stewed fruit.

Original from-  
Robert May;  The Accomplisht Cook 1665

“Boil the rice tender in milk, then season it with nutmeg, mace, rosewater, sugar, yolks of eggs with half the whites, some grated bread and marrow minced with amber-greese, and bake it in a buttered dish..”
( Note there are at least 3 recipes in May, the other two being true puddings using filled animal guts)
  • 3 oz rice
  • 4 oz natural sugar
  • ½ tsp grated nutmeg
  • ½ tsp salt
  • 2 tsp suet (can be vegetarian)
  • 1 pt milk
  • 4 eggs and 1 egg white, beaten together
  • 1/oz fresh bread crumbs finely grated
  • 2 tbs rose water
  • a saucepan
  • stirring spoon
  • whisk to beat eggs
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  • Put all the first section of ingredients together and simmer slowly for 30 minutes
  • Remove from heat
  • Stir in the eggs, breadcrumbs and rose water and serve
Rice Pudding - print view  Rice Pudding - print view

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