A rice-pudding baked is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic Georgian/Regency dessert of rice boiled in water that's mixed with butter, sugar, nutmeg and currants and finished by baking in an oven. The full recipe is presented here and I hope you enjoy this classic British version of: A rice-pudding baked.
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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.
A rice-pudding baked.
BOIL a pound of rice juſt til it is tender ; then drain all the water from it as dry as you can, but don't ſqueeze it ; then ſtir in a good piece of butter, and ſweeten to your palate. Grate a ſmall nutmeg in, ſtir it all well together, butter a pan, and pour it in and bake it. You may add a few currants for change.
Modern Redaction
Ingredients:
500g short-grain rice
50g butter
sugar, to taste
freshly-grated nutmeg, to taste
a handful of currants
Method:
Bring a pan of lightly-salted water to a boil, add the rice and cook for about 20 minutes, or until tender. Turn into a sieve and allow to drain (but do not press the rice). Turn into a bowl and stir in the butter. Sweeten to taste with sugar and season with nutmeg then stir in a few currants.
Turn into a greased baking dish, cover with foil then transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until cooked through.
