Title: Philadelphia Rice Pudding
Categories: Dessert
Yield: 6 Servings

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

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
300ø 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 . Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.