Recipe - Philadelphia Rice Pudding

1 cup Longgrain rice; rinsed &
drained well
1 One half qt Milk
1 cup Sugar
One half teaspoon Salt
1 ds 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 3quart 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, http://www.erols.com/hosey.