Wash a teacupful of rice and boil it in two teacupfuls of water
2
While the rice is hot, add three tablespoonfuls of butter, five tablespoonfuls of sugar, five eggs well beaten, one tablespoonful of powdered nutmeg, a little salt, one glass of wine, a quarter of a pound of raisins stoned and cut in halves, a quarter of a pound of Zante currants, a quarter of a pound of citron cut in slips, and one quart of cream
3
Mix well, pour into a buttered dish and bake an hour in a moderate oven
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
Cooking rice in minimal water until absorbed creates a creamy base with intact grains that won't turn mushy during baking. Adding butter while the rice is hot allows the fat to coat each grain, preventing clumping. The eggs provide structure and richness while the cream creates a custard that sets during baking, transforming the mixture from liquid to a cohesive, sliceable pudding. The wine's acidity balances the richness and helps tenderize the dried fruits.
Make Ahead
The dried fruits can be prepared (stoned, cut, and measured) up to 2 days ahead and stored in an airtight container at room temperature. The rice can be cooked up to 4 hours ahead; keep it covered and reheat gently with a splash of water before proceeding with the recipe to ensure it's hot enough to properly incorporate the butter and not scramble the eggs.
Storage
Store covered in the refrigerator for up to 4 days. The pudding can be served cold directly from the refrigerator or reheated. To reheat, cover with foil and warm in a 300°F oven for 20-25 minutes. Individual portions can be microwaved for 45-60 seconds. The texture will firm up considerably when chilled but will soften slightly upon reheating.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The dried fruits can be prepared (stoned, cut, and measured) up to 2 days ahead and stored in an airtight container at room temperature. The rice can be cooked up to 4 hours ahead; keep it covered and reheat gently with a splash of water before proceeding with the recipe to ensure it's hot enough to properly incorporate the butter and not scramble the eggs.
Storage
Store covered in the refrigerator for up to 4 days. The pudding can be served cold directly from the refrigerator or reheated. To reheat, cover with foil and warm in a 300°F oven for 20-25 minutes. Individual portions can be microwaved for 45-60 seconds. The texture will firm up considerably when chilled but will soften slightly upon reheating.
