| 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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