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📝 Description
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🥘 Ingredients
1/4 lb. of rice, 1-1/2 pint of milk, 2 oz. of fresh butter, 4 eggs, sugar to taste; flavouring of lemon-peel, bitter almonds, or vanilla; a few strips of candied peel.
👨🍳 Method
Let the rice swell in 1 pint of the milk over a slow fire, putting with it a strip of lemon-peel; stir to it the butter and the other 1/2 pint of milk, and let the mixture cool. Then add the well-beaten eggs, and a few drops of essence of almonds or essence of vanilla, whichever may be preferred; butter well some small cups or moulds, line them with a few pieces of candied peel sliced very thin, fill them three parts full, and bake for about 40 minutes; turn them out of the cups on to a white d'oyley, and serve with sweet sauce. The flavouring and candied peel might be omitted, and stewed fruit or preserve served instead, with these puddings.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Miniature Rice Puddings recipe expecting a charming but perhaps overly fussy dessert. I found that the individual puddings, baked in buttered ramekins, were delightful to both the eye and the palate. The most surprising detail was how the thin slices of candied peel at the bottom of each pudding infused the rice with a subtle, sweet citrus note, elevating the humble rice pudding to something quite special. I used almond extract for flavouring, which paired beautifully with the lemon peel. These mini rice puddings are perfect for the weeknight cook looking to impress with minimal effort. The recipe is easily halved or doubled, making it ideal for small gatherings or meal prepping. I served mine with a simple drizzle of warm lemon syrup, but I can see how stewed fruits or a dusting of cinnamon would also work wonders. The next time I make these, I'll experiment with different flavoured extracts and maybe even some chopped nuts for added texture.
