Ground Rice Mould

Ingredients

• 1.5 pints milk
• 4 oz. butter
• 1.5 tablespoonfuls sugar
• 4 tablespoonfuls ground rice

Method

1. 1

   Put the milk, butter, and sugar into a clean pan and bring to the boil.

2. 2

   Mix the rice smoothly with a little cold milk, pour this into the pan while stirring constantly.

3. 3

   Simmer gently for twenty minutes.

4. 4

   Pour into a wet mould and stand aside until quite cold, then turn out on a glass dish and serve with stewed fruit.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 74. The excerpt below is the record exactly as published.

GROUND RICE MOULD. If pints milk 4 oz. butter I f tablespoonfuls sugar 4 tablespoonfuls ground rice Put the milk, butter, and sugar into a clean pan and bring to the boil. Put the rice in a basin and mix smoothly with a little cold milk, pour this into the pan, taking care to stir round all the time, draw the pan aside, put on the lid, and simmer gently for twenty minutes. Pour into a wet mould and stand it aside until quite cold, turn out on a glass dish, and serve with stewed fruit. 123 CUSTARD. 1 pint milk - egSs 1 tablespoonful sugar Beat up the eggs, add the milk and sugar, pour into a pan and stir round constantly until it commences to thicken. Do not boil or the custard will curdle. Allow to go cold, when cold pour the- custard round a dish of stewed fruit, and serve. STEWED FRUIT. 1 lb. any kind of fruit I X lb. sugar 4 pint water Put the sugar and water into a pan and boil for ten minutes ter make a syrup. If wanted coloured, add a few drops of cochineal.. Then add the cleaned fruit, put on the lid, simmer for three minutes, remove from the fire and allow all to go cold in the pan with the lid on. Pour on to a glass dish and serve. 1 lb. st.awberries 4 lb. raspberries \ lb. red currants FRUIT SALAD. £ lb. white currants X lb. castor sugar -J pint Hock or Moselle Remove the stalks from the fruit and put a layer of strawberries'- at the bottom of a deep dish, sift sugar on them, then a layer of raspberries and a layer of currants, and so on, until built up to a point, taking care that sugar is sifted on each layer. Just before serving pour over the wine. The fruit should not be mixed, but put on in layers. Any other variety of fruit may be used, according to what is in season. If large, such as pears or pineapple, they should be peeled and sliced, and the slices quartered. COLOURED BLANC MANGE. 2 pints milk 4 tablespoonfuls cornflour 4 tablespoonfuls sugar 1

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