To Make a Cheap 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 raisins, tied in a cloth in water and serving garnished with a butter and sugar sauce. The full recipe is presented here and I hope you enjoy this classic British version of: To Make a Cheap Rice Pudding.
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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.
To make a cheap rice pudding
GET a quarter of a pound of rice and half a pound of raiſins ſtoned, and tie them in a cloth. Give the rice a great deal of room to ſwell. Boil it two hours : when it is enough, turn it into your diſh, and pour melted butter and ſugar over it, with a little nutmeg.
Take a large piece of muslin or cheesecloth and double it up. Dust with a little flour then mix the rice and raisins in a bowl. Pour into the cloth and tie the cloth securely about this filling, ensuring that you allow plenty of room for expansion.
Bring a pan of water to a boil, add the cloth and cook for 2 hours. After this time, turn the contents of the cloth into a serving dish.
Combine the melted butter and sugar in a pan and heat gently until the sugar has dissolved. Pour this over the rice mixture and grate a little nutmeg over the top. Serve immediately.
