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Rice Pudding with Raisins

Rice Pudding with Raisins

1 quart of milk.
2 tablespoonfuls of rice.
One-third cup of sugar.
1/2 cup seeded raisins.

Wash the rice and the raisins and stir everything together till the sugar dissolves.

Then put it in a baking-dish in the oven. 

Every little while open the door and see if a light brown crust is forming on top, and, if it is, stir the pudding all up from the bottom and push down the crust.

Keep on doing this till the rice swells and makes the milk all thick and creamy, which it will after about an hour.

Then let the pudding cook, and when it is a nice deep brown take it out and let it get very cold.




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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches


Baked Custard
Tapioca Pudding
Floating Island
Cake and Custard
Brown Betty
Lemon Pudding
Rice Pudding with Raisins
Bread Pudding
Cabinet Pudding
Cottage Pudding
Prune Whips
Strawberry Shortcake
Cake Shortcake
Snow Pudding
Velvet Cream
Easy Charlotte Russe