A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). serve with wine sauce.
Preserved exactly as written in the original source
Wash two teacupfuls of rice and soak it in water for half an hour
then turn off the water and mix the rice with half a pound of raisins stoned and cut in halves
add a little salt, tie the whole in a cloth, leaving room for the rice to swell to twice its natural size, and boil two hours in plenty of water
Modern guidance to help you succeed with this vintage recipe
Soaking the rice before cooking allows the grains to begin hydrating, which promotes more even cooking and prevents a raw center when boiled in a cloth. Boiling the rice-raisin mixture in a contained cloth creates a steamed environment that allows the starches to gelatinize uniformly while the raisins release moisture and natural sugars throughout. The extended two-hour cooking time fully breaks down the rice's amylose and amylopectin, creating the characteristic creamy, cohesive texture of traditional pudding without requiring milk or eggs.
The pudding can be made up to 2 days ahead. After cooking and cooling, wrap tightly in plastic wrap and refrigerate. Slice and reheat individual portions in a steamer basket for 10-15 minutes, or serve cold. The traditional wine sauce should be made fresh before serving.
Store the cooled pudding wrapped tightly in plastic wrap in the refrigerator for up to 4 days. The pudding will firm considerably when cold and can be sliced like cake. Reheat portions by steaming for 10-15 minutes or serve at room temperature. Do not freeze, as the rice texture will become unpleasantly grainy upon thawing.
AI-generated tips from Chef Cecil's culinary database
The pudding can be made up to 2 days ahead. After cooking and cooling, wrap tightly in plastic wrap and refrigerate. Slice and reheat individual portions in a steamer basket for 10-15 minutes, or serve cold. The traditional wine sauce should be made fresh before serving.
Store the cooled pudding wrapped tightly in plastic wrap in the refrigerator for up to 4 days. The pudding will firm considerably when cold and can be sliced like cake. Reheat portions by steaming for 10-15 minutes or serve at room temperature. Do not freeze, as the rice texture will become unpleasantly grainy upon thawing.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
