Rice—Ground Rice Shape. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Boil 1 pt. of milk with sugar to taste.
  2. Add gradually 1/4 lb. of ground rice.
  3. Keep stirring it for 10 minutes.
  4. Take it off the fire.
  5. Add a little gelatine and allow it to get cold.
  6. Have 1/2 pt. of cream ready, whipped firm.
  7. Mix the whipped cream with the rice mixture.
  8. Pour into a mould, and keep cool.
  9. Use a hollow mould.
  10. Put stewed fruit in the centre.
  11. Ice this dish a little.
Original Text
Rice—Ground Rice Shape. No. 1. Boil 1 pt. of milk with sugar to taste—add gradually ¼ lb. of ground rice—keep stirring it for 10 minutes, then take it off the fire. Add a little gelatine and allow it to get cold. Have ½ pt. of cream ready, whipped firm; mix it with the rice, pour into a mould, and keep cool, s.t.b. The white of an egg whipped with the cream lightens the cream much. Use a hollow mould, put stewed fruit in the centre, and ice this dish a little.
Notes
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