Aunt Virginia's Frozen Rice Pudding

Ingredients

• J^ cup of rice
• 1 quart of cream
• Yolks of 6 eggs
• 2 quarts of rock salt
• 1 pint of milk
• 3^ cups of sugar
• }/2 tablespoon of vanilla
• 10 lbs. of ice

Method

1. 1

   Rub the rice well into a clean towel, put it on to boil, in 1 pint of cold water.

2. 2

   Boil for half an hour, drain, cover with the milk, boil for an hour longer.

3. 3

   While this is boiling, whip the quart of cream.

4. 4

   After you have whipped all you can, add the remainder, and what has drained from the other, to the rice and milk.

5. 5

   Stand the whipped cream into a cold place until wanted.

6. 6

   Now pour the rice through a wire sieve and return it to the farina boiler in which it was boiled.

7. 7

   Beat the yolks and sugar together until light, then pour over the boiling rice, stir well, return again to the fire, and cook 10 minutes, or until it begins to thicken.

8. 8

   Take it from the fire, add the vanilla, and turn out to cool.

9. 9

   When cool, put into the freezer.

10. 10

    When frozen stir in the whipped cream, remove the dasher, and smooth down.

11. 11

    Let it stand for 2 hours, packed in salt and ice.

Nutrition per serving

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 31. The excerpt below is the record exactly as published.

Aunt Virginia's Frozen Rice Pudding J^ cup of rice 1 quart of cream Yolks of 6 eggs 2 quarts of rock salt 1 pint of milk 1 3^ cups of sugar }/2 tablespoon of vanilla 10 lbs. of ice

Cook this with the app: pantry check, scaling, and the assistant.