| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Philadelphia |
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Long-grain rice; rinsed & drained well |
| 1 1/2 |
qt |
Milk |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Freshly grated nutmeg |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
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
300° 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, http://www.erols.com/hosey.
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