Philadelphia rice pudding

6 Servings

Ingredients

Quantity Ingredient
1 cup Long-grain rice; rinsed & drained well
1½ quart Milk
1 cup Sugar
½ teaspoon Salt
1 dash Freshly grated nutmeg
1 teaspoon Vanilla extract

Directions

This one comes from the hand of Mr. Jefferson's granddaughter, Virginia Randolph Trist. Her instructions are a little vague, as are all cookbook instructions from that time, so I have developed the following recipe. It is very tasty and again points to Thomas Jefferson's fondness for rice.

Mix all of the above together and place in a 3-quart covered saucepan.

Bring to a simmer on the top of the stove and then place, covered, in a 300ø oven. Bake without disturbing or stirring for 2 hours and 45 minutes.

The pudding will almost caramelize and become a pale golden color. It is just terrific.

Mrs. Trist used to cook this in a slow fireplace for 5 or 6 hours. I suggest you try the above method since your fireplace is not really ready for a cooking fire that will gently smolder for 5 to 6 hours.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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