Yield: 6 Servings
|1 cup||Long-grain rice; rinsed & drained well|
|1 dash||Freshly grated nutmeg|
|1 teaspoon||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 <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .