Cream of Rice Soup

Ingredients

• 1 cup rice
• 2 cups hot cream or milk
• 1.25 quarts cold water
• 1/2 cup butter
• 1 onion sliced
• 2 tablespoons flour
• 1 green pepper cut in shreds
• Salt
• cayenne
• nutmeg
• 1 teaspoon finely chopped parsley

Method

1. 1

   Heat water to boiling, season with salt and add rice, onion, and green pepper.

2. 2

   Cook until rice is soft; rub through a sieve.

3. 3

   Melt butter, add flour, stir to a paste, add cream slowly.

4. 4

   Combine with rice mixture and cook for five minutes.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 34. The excerpt below is the record exactly as published.

Cream of Rice Soup Flank Steak Stuffed and Braised Bon^ED Rice Dandelion Greens with Bacon Asparagus Salad Strawberry Short Cake Cafe Noir CREAM OF RICE SOUP 1 cup rice, well washed. 2 cups hot cream or milk. V/i quarts cold water. 34 cup butter. 1 onion sliced. 2 tablespoons flour. 1 green pepper cut in shreds. Salt, cayenne and nutmeg. 1 teaspoon finely chopped parsle

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