To make a Rice Pudding to bake. is a traditional Stuart recipe for a classic pudding made from rice and milk boiled until tender that's sweetened with sugar, thickened with eggs and flavoured with spices before being finished in the oven. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make a Rice Pudding to bake.
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Original Recipe
To make a Rice Pudding to bake. (from Robert May's Accomplisht Cook 1660)
To make a Rice Pudding to bake.
Boil the race tender in milk, then season it with nutmeg, mace, rose-water, sugar, yolks of eggs, with half the whites, some grated bread, and marrow minced with amber-greese, and bake it in a buttered dish.
Modern Redaction
Ingredients:
100g pudding (short-grain) rice
1.2l milk
freshly-grated nutmeg, to taste
1/4 tsp ground mace
4 tbsp rose water
40g sugar
1 whole egg
1 egg yolk
40g breadcrumbs
50g shredded suet (or minced beef marrow)
butter for greasing
Method:
Wash the rice and place in a pan with the milk. Bring to a boil, reduce to a simmer, cover and cook for about 20 minutes, or until the rice is tender.
Take off the heat and beat in the nutmeg, mace, rose water and sugar. Beat the eggs in a bowl, add a ladleful of the hot rice pudding mix and beat together. Turn this into the pan with the remaining rice mix and beat to combine. Add the breadcrumbs and shredded suet (or beef marrow) then turn the mixture into a well-buttered baking dish.
Cover with a sheet of foil then transfer to an oven pre-heated to 180°C and bake for about 45 minutes, or until the pudding is set. Serve hot.
