Rice Pudding
Slow-baked rice pudding flavored with lemon rind.
Ingredients
- 4 cups milk
- ⅓ cup rice
- ½ teaspoon salt
- ⅓ cup sugar
- Grated rind ½ lemon
Steps
Step 1. Wash rice, mix ingredients, and pour into buttered pudding-dish.
Step 2. Bake three hours in very slow oven, stirring three times during first hour of baking to prevent rice from settling.
Where this recipe comes from
The Boston Cooking-School Cook Book by Fannie Merritt Farmer, Little, Brown, and Company, 1910. License: Public domain. No one owns a copyright in it, so it's free to use. The wording is the original, with typos fixed, a few steps split, and references to recipes that aren't shown here left out. View the original (opens in a new tab)
These recipes were written in 1910, when ovens had no dials. A slow oven is roughly 250 to 325°F (120 to 165°C), a moderate oven roughly 350 to 375°F (175 to 190°C), and a hot oven roughly 400 to 450°F (200 to 230°C). Old advice on eggs and meat can differ from today's food-safety guidance, so cook until done.