Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 22. One of the earliest known cookbooks by an African American author.
Boiling rice in a cloth bag (pudding bag method) allows the rice to steam while suspended in water, creating a denser, more custard-like texture than modern stovetop methods. The raisins' natural pectin and sugars help bind the pudding as it cools. Rubbing the rice and raisins together distributes the fruit evenly and helps the rice grains absorb the raisins' moisture and flavor during cooking. The brandy in the sauce not only adds flavor but its alcohol helps extract aromatic compounds from the nutmeg and lemon that wouldn't dissolve in water alone.
Pick and scald one quart rice; stone two lbs raisins; rub rice and raisins together until thoroughly mixed, put in a bag into boiling water, boil one hour.
Make a sauce of one lb butter, one and a half do.
sugar, three pints water, one pint brandy, nutmeg and lemon.
The pudding can be made up to 2 days ahead and stored wrapped in the refrigerator. Serve cold or reheat gently by steaming for 15-20 minutes. The sauce can be made up to 1 week ahead and stored in an airtight container in the refrigerator; reheat gently before serving.
Store leftover pudding wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 4 days. The sauce should be stored separately in a sealed container for up to 1 week. The pudding can be served cold or reheated by steaming or microwaving in 30-second intervals until warmed through.
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