(Baked) Take one teacupful of rice boiled in milk until it is three-fourths cooked, add two well-beaten eggs, two ounces of grated nutmeg to taste, and a little cream as well is an improvement. Stir together well, put the pudding into cups and bake. Serve hot with wine sauce.

Rice Pudding (Boiled)

Wash thoroughly one teacupful of rice, place it in a saucepan with one pint of milk, and boil until it is tender, then move it from the fire, and mix in a small piece of butter. Chop fine four ounces of suet, beat the yolks of four eggs with the whites of two, and thoroughly wash and dry one-fourth pound of currants. Mix these ingredients with the rice, add also one-fourth pound of sugar, one wineglassful of brandy and a little grated nutmeg. Butter a pudding-basin, turn the mixture into it, tie a pudding-cloth over the top, place it in a saucepan of boiling water, and boil it for two hours. At the end of that time, turn the pudding out of the basin onto a dish, and serve.

Rice And Fruit Pudding

Wash a small quantity of rice, and put it in a pie-dish in the oven with a little water; when the water has evaporated add to the rice a small quantity of milk, stir it and put it in again in the oven, stirring it now and again until it is soft, and adding more milk if required. A little sweet cream stirred in is an improvement. Fill a pie-dish almost full of fruit, sweeten it well, and then lay the rice unevenly over it in handfuls. Put it into the oven, bake until the rice is brown, and then serve.

Rice And Tapioca Pudding

Put in a little more than one-half teacupful of rice (without its being washed) into a deep pie-dish, and add a little less than one-half teacupful of tapioca. Mix these together well, add one-half teacupful of crushed loaf sugar, pour over six breakfast cupfuls of milk, and sprinkle over a small quantity of ground cinnamon or grated nutmeg. Place the dish in a slack oven, bake for about four hours, take it out, and serve.

Rice Pudding With Apples

Put ten ounces of well-washed rice into a basin of boiling water, blanch, drain, refresh it in cold water, put it into a saucepan, covering to twice its height with boiled milk, and set it to boil. As quickly as it commences to cook, move the saucepan to the side of the fire, sweeten to taste, and cook gently until the rice is soft. Add a small quantity of chopped lemon peel, two or three ounces of stoned raisins and finally five or six eggs, working one well in before another is added. Let the mixture cool; sprinkle a buttered charlotte-mould over with breadcrumbs, turn in the mixture, stand it in a moderate oven, and bake it for forty-five or fifty minutes. Remove it, cut out a thin round from the top, and scoop out the inside, taking care not to leave the sides too thin. Fill the cavity with cooked minced apples, well mixed with a little apricot marmalade, place the round back in its place, turn the pudding out onto a dish over a little more of the apricot marmalade, sprinkle over some fine white sugar, and serve at once.

Rice Pudding With Walnuts

Put one-half pound of rice into a mortar, and pound it rather coarse; turn it into a saucepan with three quarts of boiling water, flavor it with rose-water, and stir over the fire until thick. Sweeten the mixture to the taste with sugar, and pour it into a dish. Peel a few walnuts, place them in a mortar and pound them. When the pudding is cold, sift the pounded walnuts over it, and serve.