Rice Cream Ice

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Cook a good cupful of rice in water acidulated with the juice of a lemon.
  2. Drain the rice and let it steam till dry.
  3. Pour over the rice sufficient thick syrup to cover it.
  4. Let the rice and syrup stand for an hour at the very least.
  5. Drain off any syrup that is not absorbed.
  6. Add half a pint of whipped cream to the absorbed syrup and rice mixture.
Original Text · last edited 4 days ago
Rice Cream Ice.—Cook a good cupful of rice in water acidulated with the juice of a lemon, then drain and let it steam till dry; now pour over it sufficient thick syrup to cover it, and let it stand for an hour at the very least. Then drain off any syrup that is not absorbed, add to it half a pint of whipped
Notes
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