The Pamphlet Collection of Sir Robert Stout: Volume 39
14. Rice Pudding
14. Rice Pudding.
d. | |
---|---|
Two pounds rice steeped over night in one quart of water | 3 |
Put into dishes next morning with One pint milk | 1½ |
Cocoa nut cut up very fine | 1 |
Sugar | 0½ |
Mix altogether and bake in the oven. | |
Total | 6 |
The Cocoa Nut gives the Rice an excellent flavour.