Rice a la Berne

Ingredients

• half a pound of rice
• moisten it with warm milk
• a small glass of kirschwasser
• some preserved fruits cut small

Method

1. 1

   Blanch the rice, drain, and put it in a stewpan with warm milk.

2. 2

   Cook until tender and dry, then sweeten with sugar.

3. 3

   Mix in kirschwasser and layer in a dome-shaped mould with preserved fruits.

4. 4

   Cover and chill before serving with whipped cream.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 36. The excerpt below is the record exactly as published.

Rice a la Berne Blanch half a pound of rice, drain and put it into a stewpan ; moisten it with warm milk, and 8o NATIONAL VIANDS let it cool on a moderate fire, and when tender and dry add sugar enough to sweeten it ; then cover it over and let it remain till nearly cold ; then mix in a small glass of kirschwasser or maraschino. Have ready a dome-shaped mould which has been well cooled on ice, and put the rice into it in layers alternately with some preserved fruits cut small

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