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📝 Description
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🥘 Ingredients
1-1/2 lb. of rice, 3 pints of milk, sugar to taste, flavouring of bitter almonds, 3 oz. of butter, the yolks of 3 eggs.
👨🍳 Method
This is made in precisely the same manner as a savoury casserole, only substituting the milk and sugar for the stock and salt. Put the milk into a stewpan, with sufficient essence of bitter almonds to flavour it well; then add the rice, which should be washed, picked, and drained, and let it swell gradually in the milk over a slow fire. When it is tender, stir in the sugar, butter, and yolks of eggs; butter a mould, press in the rice, and proceed in exactly the same manner as in recipe No. 1350. When the casserole is ready, fill it with a compôte of any fruit that may be preferred, or with melted apricot-jam, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Recipe 1351 this week, expecting a humble rice pudding, but Mrs Beeton had other plans. The most delightful surprise was the essence of bitter almonds, which lent an unexpected, delicate fragrance to the dish. It was a subtle reminder that Victorian kitchens weren't afraid to experiment with exotic flavours. This is a recipe for the comfort-seeker, looking to indulge in a nostalgic, creamy delight. I served it with a compote of stewed apples, as suggested, and the tartness cut beautifully through the richness. The result was a dish that felt both familiar and intriguingly new. It's a wonderful way to end a meal, or indeed, to start a journey into the Victorian kitchen.
