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To make a boiled rice pudding
To make a boiled rice pudding is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic Georgian/Regency dessert of rice flour boiled in milk that's turned into a dish, mixed with butter and eggs, steamed in the oven and served with a butter and sack sauce. The full recipe is presented here and I hope you enjoy this classic British version of: To make a boiled rice pudding.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
4–6
Rating: 
Tags : Dessert RecipesMilk RecipesBritish Recipes
This is a traditional British recipe redacted from Hannah Glasse's 1747 volume
The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
Original Recipe
To make a boiled rice pudding.
HAVING got a quarter of a pound of the flour of rice, put it over the fire with a pint of milk, and keep ſtirring conſtantly, that it may not clod or burn. When it is of a good thicknneſs, take it off, and pour it into an earthern pan ; ſtir it half a pound of butter very ſmooth, and half a pint of cream or new milk, ſweeten to your palate, grate in half a nutmeg and the outward rind of a lemon. Beat up the yolks of ſix eggs and two whites, beat all well together ; boil it either in ſmall china baſons or wooden bowls. When boiled, turn them into a diſh, pour melted butter over them, with a little ſack, and throw ſugar all over.
Modern Redaction
This is an unusual recipe, in that a boiled rice flour pudding is turned into what is almost a custard with the addition of eggs before being steamed to set and served with a butter and sack sauce. Indeed, this is almost half way between a rice pudding and a creme brulee.
Method:
Mix the rice flour to a smooth paste with the milk then work in the remaining milk. Pour into a pan and heat gently, stirring constantly, until the mixture heats through and thickens and the rice is no longer raw (about 20 minutes).
Take it off the heat and pour into a heat-proof bowl then stir in the butter, nutmeg and lemon zest. Allow to cool then beat the eggs and stir into the rice mixture.
Divide the mixture between large ramekins and sit these in a baking dish. Pour in hot water to come half way up the ramekins then transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until sot.
When the rice mixture is ready, melt the butter in a pan and stir in the sack. Allow to heat through.
Remove the ramekins from the oven and arrange on serving dishes. Pour over the butter mixture, dust with powdered sugar and serve.
Find more Hannah Glasse Recipes Hereand more Traditional Georgian Recipes Here.
