Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 20. One of the earliest known cookbooks by an African American author.
Rice cooked in milk releases starch granules that swell and thicken the liquid, creating a creamy, pudding-like consistency. The eggs add richness and act as additional thickeners through protein coagulation when gently heated. Lemon juice provides acidity that brightens the dish and balances the sweetness, while also helping to stabilize the protein structure of the eggs. The combination creates a custard-like texture characteristic of historic rice puddings.
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Mix rice with milk and eggs
Sweeten to your taste
Flavor with lemon
This rice milk can be made up to 2 days ahead. Store covered in the refrigerator. The mixture will thicken considerably when cold; thin with additional milk and reheat gently over low heat, stirring constantly, or serve chilled as a rice pudding.
Store in an airtight container in the refrigerator for up to 3 days. A skin may form on top; either stir it back in or remove it before serving. Can be served cold, at room temperature, or gently reheated over low heat with a splash of milk to restore consistency.
