Rice Cream

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Boil the rice in the milk (with a very little salt) until it is soft and thick and all the milk is absorbed.
  2. Add the sugar when partly cooked, and stir in the vanilla when the rice is done.
  3. Pour into small moulds or cups.
  4. Leave till the following day.
  5. Serve cold with custard, cream or cold fruit sauce.
Original Text
Rice Cream 1 tea-cup rice 1¹⁄₂ pints milk or 1 pint milk and ¹⁄₂ pint cream ¹⁄₂ cup powdered sugar ¹⁄₂ tea-spoon vanilla Boil the rice in the milk (with a very little salt) until it is soft and thick and all the milk is absorbed. Add the sugar when partly cooked,[Pg 10] and stir in the vanilla when the rice is done. Pour into small moulds or cups. Leave till the following day. Serve cold with custard, cream or cold fruit sauce.
Notes
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