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Mugly rice pudding dessert from 1898

An unusual and sweet 19th century rice pudding dessert.


135gm or 4 1/2oz of sticky rice. I have used medium grain rice.

1 1/4 pints or 600ml water

4 tablespoons of sugar (15ml tablespoons)

1 cinnamon stick

roasted unsalted peanuts

Makes 2 – 3 serves


Put the rice, water, sugar and cinnamon in a saucepan and cook over a gentle heat until all of the water has been absorbed.

Turn off the heat, put on a close fitting lid and leave to cool.

Remove the cinnamon stick.

Rinse some small jell-o (jelly to my non-US viewers) moulds out with water and leave them wet.

Press the rice into the moulds.

Put them in the fridge to set completely.

Put a plate on top of the mould, flip upside down and remove the mould.

Decorate with peanuts.

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