Arocē Docē (or Sweet Rice, à la Portugaise)

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

half a pound of the best Carolina rice
three pints of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
eight ounces of sugar broken into small lumps ↝ Sugar, NFS [Sugars and honey]
two ounces of blanched almonds, chopped or pounded ↝ Nuts, almonds, blanched [Nut and Seed Products]
freshly-powdered cinnamon ↝ Sugar, cinnamon [Sugars and honey]

Optional additions

One or two bitter almonds, pounded with the sweet ones ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a few spoonsful of rich cream

Instructions (9)

Wash thoroughly, then drain, and wipe dry in a soft cloth, half a pound of the best Carolina rice.
Pour to it three pints of new milk.
When it has gently stewed for half an hour, add eight ounces of sugar broken into small lumps.
Let it boil until it is dry and tender.
When it is nearly so, stir to it two ounces of blanched almonds, chopped or pounded.
Turn the rice when done into shallow dishes or soup plates, and shake it until the surface is smooth.
Sift over it rather thickly through a muslin, some freshly-powdered cinnamon, which will give it the appearance of a baked pudding.
Serve it cold.
It will remain good for several days.

Original Text

AROCĒ DOCĒ (OR SWEET RICE, À LA PORTUGAISE.)

Wash thoroughly, then drain, and wipe dry in a soft cloth, half a pound of the best Carolina rice. Pour to it three pints of new milk, and when it has gently stewed for half an hour, add eight ounces of sugar broken into small lumps, let it boil until it is dry and tender, and when it is nearly so, stir to it two ounces of blanched almonds, chopped[163] or pounded. Turn the rice when done into shallow dishes or soup plates, and shake it until the surface is smooth; then sift over it rather thickly through a muslin, some freshly-powdered cinnamon, which will give it the appearance of a baked pudding. Serve it cold. It will remain good for several days. This is quite the best sweet preparation of rice that we have ever eaten, and it is a very favourite dish in Portugal, whence the receipt was derived. One or two bitter almonds, pounded with the sweet ones, might a little improve its flavour, and a few spoonsful of rich cream could occasionally be substituted for a small portion of the milk, but it should not be added until the preparation is three parts done.

163.  The Portuguese use them not very finely chopped.

Rice, 8 oz.; milk, 3 pints: 30 minutes. Sugar, 8 oz.: 1 hour or more. Pounded almonds, 2 oz.; cinnamon, 1 teaspoonful. Obs.—The rice must be frequently stirred while boiling, particularly 490after it begins to thicken; and it will be better not to add the entire quantity of milk at first, as from a quarter to half a pint less will sometimes prove sufficient. The grain should be thoroughly tender, but dry and unbroken.

Notes

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