Republican Pudding (modern version)
Makes 4 servings. Recipe is adapted by Cynthia LeJeune Nobles. Puddings were extremely important to 18th-century England and, therefore, to American colonists. In addition to sweets, all sorts of savory ingredients, including oysters, roast beef and suet found their way into puddings. During the Civil War, batter was still typically cooked the old traditional English way, wrapped in a buttered and floured “pudding cloth,” similar to a kitchen towel, and boiled for hours.
1 cup cooked rice
2 cups whole milk, divided
1 cup sugar
¼ tsp. salt
3 large eggs, beaten
2 tbls. butter
1 tsp. vanilla extract
Common Wine Sauce (see recipe)
1. In a medium saucepan, combine rice, 1½ cups milk, sugar and salt. Simmer briskly over medium-low heat until thick and creamy, about 15 minutes, stirring occasionally. Remove from heat.
2. Whisk remaining ½ cup milk into eggs. Slowly pour into hot rice mixture and cook over low heat until thick, about 3 minutes, whisking constantly.
3. Remove from heat and stir in butter and vanilla. Serve warm or cold and topped with Common Wine Sauce.
