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content/rice-pudding.md

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+---
+title: "Rice Pudding"
+tags: ['rice', 'dessert', 'pudding']
+date: 1832-01-01
+author: "Miss Leslie"
+---
+
+## Ingredients
+
+- A quarter of a pound of rice.
+- A quarter of a pound of butter.
+- A quarter of a pound of sugar.
+- A pint and a half of milk, or cream and milk.
+- Six eggs.
+- A tea-spoonful of mixed spice, mace, nutmeg and cinnamon.
+- A half wine-glass of rose-water.
+
+## Directions
+
+1. Wash the rice. Boil it till very soft. Drain it and set it away to get cold. Put the butter and sugar together in a pan, and stir them till very light. Add to them the spice and rose-water. Beat the eggs very light, and stir them, gradually, into the milk. Then stir the eggs and the milk into the butter and sugar, alternately with the rice.
+2. Bake it and grate nutmeg over the top.
+3. Currants or raisins, floured, and stirred in at the last, will greatly improve it.
+
+It should be eaten cold, or quite cool.