{"id":7702,"slug":"rice-pudding-2","title":"RICE PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three cups of milk","half a cup of rice","hot water","yolks of three eggs","three tablespoons of white sugar","salt","vanilla","whites of three eggs","powdered sugar"],"ingredients_norm":["milk","rice","hot water","egg yolk","white sugar","salt","vanilla","egg white","powdered sugar"],"steps":["To three cups of milk, add half a cup of rice, which you have previously scalded with hot water. Boil in a double boiler until quite soft.","Beat the yolks of three eggs with three tablespoons of white sugar, add this just before taking it off the fire. Stir it thoroughly with a wooden spoon, but do not let it boil any more. Add salt to the rice while boiling, and flavor with vanilla.","Beat the whites of the eggs with powdered sugar to a stiff froth.","After putting the custard into the pudding dish in which you wish to serve it, spread with the beaten whites and let it brown slightly in the oven."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w88:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bd68a954184af3bd417b7780e0d0c67e9efcd3a5a1a3addc8c41b593da12eb54","created_at":"2026-08-02T17:04:12Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/rice-pudding-2"}