1339. ICED RICE PUDDING, A LA CINTRA.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Wash and parboil eight ounces of Carolina rice.
  2. Put the parboiled rice into a stewpan with a quart of milk, a pint of cream, two sticks of vanilla, twelve ounces of sugar, and a little salt.
  3. Allow the rice to simmer very gently over or by a slow stove-fire until the grains are almost dissolved, stirring it occasionally with a light hand.
  4. When the rice is done and while it is still boiling, add the yolks of six eggs.
  5. Stir the whole well together for several minutes to mix in the eggs and to break up and smooth the rice.
  6. Let this rice-custard be frozen in the same manner as directed in the foregoing case.
  7. Put the frozen custard into a plain mould.
  8. Cover it with the lid and immerse it in ice in the usual way.
Original Text
1339. ICED RICE PUDDING, A LA CINTRA. WASH and parboil eight ounces of Carolina rice; then, put it into a stewpan, with a quart of milk and a pint of cream, two sticks of vanilla, twelve ounces of sugar, and a little salt; allow the rice to sim- mer very gently over or by a slow stove-fire, until the grains are al- most dissolved, stirring it occa- sionally with a light hand. When the rice is done, and while it is yet in a boiling state, add the yolks of six eggs; then stir the whole well together for several minutes, in order to mix in the eggs, and also for the purpose of breaking up and smoothing the rice. Let this rice- custard be frozen in the same manner as directed in the foregoing case, and then put it into a plain mould; cover it with the lid, and immerse it in ice in the usual way.
Notes
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