Rice is Nice

14 Jun

After my failure at getting an edible dessert with my last recipe trial, I still wanted something sweet. I’m afraid all the ingredients in the war cake were a loss because we could not bring ourselves to eat it after the initial nibble. I’m sure that in a real ration situation we would’ve choked it down. Glad we don’t have to.

Can I screw up rice pudding? We’ll see. The recipe for same is on page 203 of the 1942 edition (as always) of How to Cook A Wolf.

Rice Pudding Ingredients

The ingredients...there's too much milk in this picture.

Rice and Spice

2 eggs, separated

2 cups milk

3/4 cup raisins

1 1/4 cups cooked rice

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon each nutmeg, ginger, & salt

1 Tablespoon powdered sugar

Add 2 tablespoons of the milk to the egg yolks and beat until smooth. Put the remainder of the milk and the raisins in a double boiler. Heat over simmering water for 15 minutes until the raisins are soft.

In the double boiler

In the double boiler

Add the rice and cook for 5 more minutes. Stir in egg yolks, brown sugar, salt, and spices. Cook for 2-3 more minutes, stirring frequently. Pour mixture into oven-safe serving dish.

Beat egg whites with the powdered sugar until stiff peaks form.

Stiff Peaks

Mt. Egg White

Spread over pudding. Bake on the lowest shelf of a 425 degree oven for 8 to 10 minutes, or until meringue is lightly browned. Serve cold.

Browned Meringue

I’m pretty sure I just made a sweet rice soup with weird meringue islands in it unless miracle thickening powers can be attributed to the refrigerator. But, it’s chilling now and I’ll update this after the taste test in the morning.

Update:

It did thicken up. Tastes pretty good…maybe a bit too sweet. Although it makes the dessert more attractive for company (the brown sugar and spices make it a bit “greige”), I don’t think the meringue is necessary. Also, I should have waited to add the meringue until the pudding had cooled.

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