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It was customary, when sheep-shearing (or clipping) began, to provide a bountiful spread of hearty dishes like this rich rice pudding.
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What You Need:
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8 oz rice
The marrow from some beef marrow bones
A pinch of salt
1 pint milk
1 egg
3 oz sugar
4 oz currants
A little cinnamon
4 oz stoned raisins
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Translate this recipe:
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| How To Cook: |
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1. Pour some boiling salted water over the rice to blanch it; drain, and pour the milk over it, add the sugar and spice, and simmer until the rice is cooked.
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2. Cut the marrow into small pieces, and add the beaten egg and the dried fruit, mixing well together.
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3. Add to the rice, and bake in a moderate oven (375°F) for 20 minutes.
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