Frozen Rice Custard (Flan au Riz glace) a la Mathilda

Ingredients

• half cup rice
• two cups water
• two cups hot milk
• the yolks of three or four eggs
• one cup sugar
• two cups whipped cream
• one cup sultana raisins

Method

1. 1

   Scald rice in hot water, put on stove with water, let simmer for 20 minutes covered.

2. 2

   Add hot milk, let simmer for another 20 minutes without stirring.

3. 3

   Stir yolks with sugar to a souffle, add to rice, flavor with vanilla, let stand until cold.

4. 4

   When cold, add whipped cream, put in a freezer, pack in ice and salt, turn until frozen.

5. 5

   Mix in washed sultana raisins, pack in a mould, secure the cover with lard or butter, pack in ice and salt, let freeze until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 483. The excerpt below is the record exactly as published.

rozen Rice Custard ( Flan au Riz glace) a la Mathilda Take half cup rice, scald in hot water so that it becomes nice and white, put on stove with two cups water, let simmer for about twenty minutes — tightly covered. Add two cups hot milk, let simmer for another twenty minutes, without stirring it. In the meantime, stir the yolks of three or four eggs with one cup sugar to a souffle, add to the rice, flavor with some vanilla extract, let stand until cold. When cold, add two cups whipped cream, put in a freezer, pack in ice and salt, turn the freezer until the mixture freezes. Then remove the cover, take the wheel out, have ready one cup sultana raisins

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