ICED RICE PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Put the rice into a stewpan, with the milk and sugar, and let these simmer over a gentle fire until the rice is sufficiently soft to break up into a smooth mass.
  2. If the milk dries away too much, a little more may be added.
  3. Stir the rice occasionally, to prevent its burning.
  4. Beat the rice mixture to a smooth consistency.
  5. Add the well-whisked egg yolks and the vanilla (or essence of bitter almonds if preferred).
  6. Put this rice custard into the freezing-pot, and proceed as directed in recipe No. 1290.
  7. When wanted for table, turn the pudding out of the mould.
  8. Pour over the top, and round it, a compôte of oranges, or any other fruit that may be preferred.
  9. Ensure the flavoring in the pudding harmonizes well with the fruit served with it.
Original Text
ICED RICE PUDDING. 1354. INGREDIENTS.—6 oz. of rice, 1 quart of milk, 1/2 lb. of sugar, the yolks of 6 eggs, 1 small teaspoonful of essence of vanilla. Mode.—Put the rice into a stewpan, with the milk and sugar, and let these simmer over a gentle fire until the rice is sufficiently soft to break up into a smooth mass, and should the milk dry away too much, a little more may be added. Stir the rice occasionally, to prevent its burning, then beat it to a smooth mixture; add the yolks of the eggs, which should be well whisked, and the vanilla (should this flavouring not be liked, essence of bitter almonds may be substituted for it); put this rice custard into the freezing-pot, and proceed as directed in recipe No. 1290. When wanted for table, turn the pudding out of the mould, and pour over the top, and round it, a compôte of oranges, or any other fruit that may be preferred, taking care that the flavouring in the pudding harmonizes well with the fruit that is served with it. Time.—1/2 hour to freeze the mixture. Average cost, 1s. 6d.; exclusive of the compôte, 1s. 4d. Seasonable.—Served all the year round.
Notes
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