Thursday, November 1, 2018

Brown Derby Rice Pudding (1951)

  • 1 qt milk
  • 4 tbspns long grain white rice, washed
  • 3 ozs muscat raisins, washed
  • 3 tbspns sugar
  • 2 egg yolks
  • 1 pt coffee cream
  • 1/2 tspn salt
  • 1/2 tspn vanilla
  • 1/2 stick cinnamon
  • 1 pinch each finely grated orange and lemon peel
Bring milk to boil in a heavy pot. Add salt, vanilla, cinnamon, orange and lemon peel, rice, and raisins. Boil very slowly over low flame for 20 minutes, or until tender, stirring frequently.

Meanwhile, beat sugar and egg yolks together in a bowl until they are a very light yellow and quite thick. Slowly, while stirring, add cream to sugar-egg mixture. Mix thoroughly, add to rice mixture, and cook, stirring occasionally. 

Fill individual molds, being careful to distribute an even mixture to each. Sprinkle each mold lightly with powdered cinnamon.  Place under broiler flame for a few seconds to give delicate brown color. For this recipe do not use converted rice. Serves 6.

More "Lost" Brown Derby Recipes
Classic Brown Derby Cobb Salad (1937)
Brown Derby Old-Fashioned French Dressing (1959)

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

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