Rice Pudding Recipe

Take a quarter of a pound of rice, a pint and a half of new milk, five

eggs, with the whites of two. Set the rice and the milk over the fire

till it is just ready to boil; then pour it into a basin, and stir into

it an ounce of butter till it is quite melted. When cold, the eggs to be

well beaten and stirred in, and the whole sweetened to the taste: in

general, a quarter of a pound of sugar is allowed to the above

proportions. Add about a table-spoonful of ratafia, and a little salt: a

little cream improves it much. Put it into a nice paste, and an hour is

sufficient to bake it.



The rice and milk, while over the fire, must be kept stirred all the

time.

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