Rice and Cheese Pudding ~1915

RiceandCheesePuddingRecipe_1915

Rice and Cheese Pudding Recipe.

Screen Shot 2018-05-16 at 5.58.42 PM.png

This recipe offers a twist on the Rice and Cheese recipe from 1913. Had to read the recipe through a few times before jumping in – lots of little twists.

Ingredients.

  • 1 cup rice
  • 3 eggs
  • 1 cup milk
  • 1 Tbsp. butter
  • 1 Tbsp. gluten free flour
  • 1 tsp. baking soda
  • 2 tsp. paprika
  • 1 cup shredded cheese
  • Handful gluten free crackers, crushed

Preheat oven to 375.

I put a glass in the middle of the rice mixture to keep the rice ring form. That worked.

After 5 minutes in the oven, remove the glass and pour the cheese and milk mixture over the rice ring. Put a pot lid over the dish for 25 minutes, remove the lid for the last 5. Bake for 30 minutes total.

As you can see from the picture, the milk, cheese, and egg mixture doesn’t seep into the rice ring, so you end up with a heavy rice base and a rich, poofy cheese mousse cap on top.

Not a bad dish. Serve with a green salad and acidic white wine.

More Fun Discoveries from Antique Cookbooks

One thought on “Rice and Cheese Pudding ~1915

Add yours

Witty Remarks and Insights Welcome~

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

WordPress.com.

Up ↑

%d bloggers like this: