Rice Meal Pudding


Milk, one quart.

Rice meal, seven ounces.

Sugar, four and a half ounces.

Six eggs.

A pinch of salt.

Taste of vanilla.


First dissolve the rice meal in half a pint of the milk when cold, and pour it in the rest of the milk when it is boiling. This is done to prevent the formation of lumps.

When the meal is cooked add the sugar, the butter and the salt. Remove from the fire and when it is lukewarm mix the eggs (beaten) and the taste of vanilla. Then bake the pudding like all the others and serve warm.

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