No. 1553 — Classic Baked Rice Pudding
English historical translation of Molokhovets recipe No. 1553 from the 1901 Russian cookbook, retaining original methods and measures.
Wash one glass Carolina rice in several changes of cold water, boil once in water, drain in a sieve, rinse cold and drain completely.
Put in three glasses boiling milk and cook until tender; turn into a bowl and immediately add grated zest of a lemon or another flavouring.
Cream half a glass sugar with five or six yolks and an eighth pound butter until pale. Mix into the rice, adding candied orange peel and a quarter glass of scalded, cleaned, dried currants.
When cold, fold in six whipped whites and put into a buttered, breadcrumb-dusted mould.
Bake for three quarters of an hour, turn out, sprinkle with sugar and pour syrup or any sauce from Nos. 482–500 over.
To provide
1 glass rice, about ½ Russian pound 3 glasses milk 5–6 eggs | ½ glass sugar and total ¼ Russian pound butter ⅛ Russian pound candied orange peel and ¼ glass currants 2–3 rusks |