Cream, Rice

Ingredients

• a quart of new milk or cream
• two tablespoonfuls of ground rice
• a well-beaten egg

Method

1. 1

   Put milk in a saucepan with preferred flavouring.

2. 2

   Mix ground rice with some milk, then add to the rest.

3. 3

   Stir in beaten egg and heat until thickened.

4. 4

   Sweeten to taste and serve cold.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 422. The excerpt below is the record exactly as published.

e well-beaten eggs, and add, a little at a time, a pint of boiling milk, or cream and milk, or cream only. Sweeten it with some lumps of sugar which have been rubbed on fresh lemon- rind, and heat the mixture ovev the fire, stii-ring all the time, until it thickens ; but it must not boil. This cream is used by the French instead of our col4 custard, and is very good made as above, but an ounce and a half of crushed ratafias, or a little brandy, will improA'e it, and it may then be used for t.'iiilets, cannelons, small vol-au-vents, &c. Sufficient for one pint and a half. Probable cost, Sd., made with milk. Cream Pudding, Rich.— Put the thin rind of a lemon into a pint of cream, bring it slowly to a boil, and pour it over the finely-grated ORE ( 162) CUE crumb of a French roll. Let it stand to soak, then boat it -svell with a fork, and add two table-spoonfuls of suc^ar, a pinch of salt, one or two di'ops of almond flavouring, a table-spoon- ful of brandy, and the yolks of six eggs well beaten. Bake in a buttered dish, and serve with -wane sauce. Time to bake, half an hour. Probable cost, 2s. 3d., exclusive of the brandy. Sufficient for four or five persons. Cream, Rice. — Put a quart of new milk or cream into a saucepan with any flavouring that may be preferred, if lemon-rind, stick cinnamon, or laurel leaves, the milk should be left stand- ing by the side of the fire a little while to draw the flavour. Mi.x two table-spoonfuls of ground rice

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