A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). This can be made very rich by spreading on top a layer of orange marmalade and covering with meringue
Preserved exactly as written in the original source
slightly beat the eggs
add the sugar and rice, flavoring, and lastly the milk
bake in a moderate oven until set
spreading on top a layer of orange marmalade and covering with meringue
Modern guidance to help you succeed with this vintage recipe
Using pre-cooked rice prevents the grains from absorbing too much custard liquid and becoming mushy during baking. The egg proteins coagulate at around 160-180°F, transforming the milk mixture into a creamy custard that binds the rice together. Adding the milk last and baking in a moderate oven (325-350°F) prevents the eggs from curdling, ensuring a smooth, creamy texture rather than a grainy one.
The rice pudding base can be assembled up to 4 hours ahead and refrigerated unbaked; bring to room temperature for 30 minutes before baking. Fully baked pudding (without the marmalade and meringue topping) can be made 2 days ahead, covered, and refrigerated. Add the marmalade and meringue topping just before serving.
Store baked rice pudding covered in the refrigerator for up to 4 days. Serve chilled or reheat individual portions in the microwave for 30-45 seconds. Note that meringue topping will weep and soften over time, so it's best added just before serving if storing leftovers.
AI-generated tips from Chef Cecil's culinary database
The rice pudding base can be assembled up to 4 hours ahead and refrigerated unbaked; bring to room temperature for 30 minutes before baking. Fully baked pudding (without the marmalade and meringue topping) can be made 2 days ahead, covered, and refrigerated. Add the marmalade and meringue topping just before serving.
Store baked rice pudding covered in the refrigerator for up to 4 days. Serve chilled or reheat individual portions in the microwave for 30-45 seconds. Note that meringue topping will weep and soften over time, so it's best added just before serving if storing leftovers.
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