To Make Cheap Baked Rice Pudding is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic Georgian/Regency method of making a cheap rice pudding by boiling rice and milk in a pan until thick, that's finished with butter and spices and oven baked until almost set. The full recipe is presented here and I hope you enjoy this classic British version of: To Make Cheap Baked Rice Pudding.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
To make cheap baked rice pudding
YOU muſt take a quarter of a pound of rice, boil it in a quart of new milk, ſtir it that it does not burn ; when it begins to be thick, take it off, let it ſtand till it is a little cool, then ſtir in well a quarter of a pound of butter, and ſugar to your palate ; grate a ſmall nutmeg, butter your diſh, pour it in, and bake it.
Combine the rice and milk in a pan and slowly bring to a boil. Continue boiling, stirring constantly to make certain it does not catch on the base of the pan and burn, until the mixture is thick.
Take off the heat and allow to cool slightly then stir in the butter. Add sugar to taste then stir in the nutmeg.
Pour into a well buttered oven-proof dish and cover with foil. Transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until the top of the pudding is golden and it's almost set.
