Plain Cold Rice Pudding

Ingredients

• 1 cup of rice
• 1/2 qt. of milk
• 1 cup of sugar
• 1 pt. of whipped cream
• 1 tsp. of vanilla
• 1 pinch of salt

Method

1. 1

   Wash and boil the rice for 5 minutes in 1 cup of water with a pinch of salt, then gradually add the milk until the rice is thick, but not mushy.

2. 2

   Stir in the sugar and vanilla.

3. 3

   Dissolve the gelatine in 1/4 cup of warm water and stir into the rice, then cool and mix in the whipped cream.

4. 4

   Rinse a mold or dish with milk and sprinkle with sugar.

5. 5

   Put in the pudding, close it well and place on ice or into very cold water.

6. 6

   Turn it out on a platter and serve with cherry sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 128. The excerpt below is the record exactly as published.

1 qt. of milk 1 tsp. of vanilla Preparation: The chocolate is grated and mixed with farina, vanilla and sugar. The milk is brought to boil, the farina mixture put in and boiled 15 minutes, stirring constant- ly. Rinse a mold witlh cold water, fill in the pudding and set to stiffen. Vanilla sauce is served with it. No. 98— COLD RICE PUDDING WITH PEACHES. Quantity for 6 — 10 Persons. 1 cup of good rice 5 finely chopped macaroons % qt. of milk 5 layers or Vz package of white 1 pinch of salt gelatine 1 cup of sugar 1 pt. of whipped cream 1 tsp. of vanilla 1 qt. preserved or fresh stewed % cup of raisins peaches 1 cup of blanched, ground almonds Preparation: Wash and boil the rice for 5 minutes in 1 cup of water with a pinch of salt, then add the milk gradually — 271 — and cook until the rice is done and thick, but not mushy. Mix with sugar, vanilla, raisins, almonds and macaroons. Dissolve the gelatine in 1/4 cup of warm water and mix with tihe rice, then cool and stir in the whipped cream. Rinse a mold with milk and sprinkle with sugar, then make alternating layers of rice and peaches from which the syrup has been drained. The top layer must be rice. Close the mold well and place on ice or into a very cold place. When serving, use the fruit juice for a sauce. No. 99— PLAIN COLD RICE PUDDING. Quantity for 6 Persons. 1 cup of rice 5 layers or % package of white % qt. of milk gelatine 1 cup of sugar 1 pt. of whipped cream 1 tsp. of vanilla 1 pinch of salt

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