Rice Puddings is a traditional British recipe, based on Alexis Soyer's recipe of 1849, for a classic pudding of a boiled rice, milk, lemon, cinnamon and bayleaf mixture that's thickened with eggs and finished by oven baking. The full recipe is presented here and I hope you enjoy this classic British version of: Rice Puddings.
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This is a traditional British recipe redacted from Alexis Soyer's 1849 volume The modern Housewife or Ménagère, a classic Victorian cookbook.
Original Recipe
108. RICE PUDDINGS.—Wash well two ounces of rice in some water, strain, then put it into a pint and a half of boiling milk, with a small piece of lemon-peel, cinnamon, and half a bay-leaf tied together; let it boil gently, stirring it occasionally until quite tender; then put to it one ounce of butter, a little grated nutmeg, a tablespoonful of sugar, and two eggs; pour it into a buttered tart dish, and bake it half an hour.
Modern Redaction
Ingredients
60g rice (short-grain rice) well washed and drained
900ml milk
1 small strip of lemon zest
1 small piece of cinnamon
1/2 bayleaf
30g butter
freshly-grated nutmeg, to taste
1 tbsp sugar
2 eggs
Method:
Pour the milk into a large pan and bring to a boil. Add the rice and then add the lemon zest, cinnamon and bayleaf (tie these together to make it easier to remove them later). Bring back to a boil then continue boiling gently, stirring occasionally, for about 30 minutes, or until the rice is completely tender.
Remove the bundle of flavourings then mix in the butter, nutmeg and sugar. Beat the eggs in a heat-proof bowl, add tow ladlesful of the milk mixture to temper and whisk to combine. Now whisk the egg mixture into the main bulk of the milk mixture.
Butter a pie dish and pour in the rice mixture. Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the pudding is set and the top is golden brown. Serve hot with cream or custard.
