Rice A La Creme

Ingredients

• ^ lb. rice
• | pint thick cream
• 2 or 3 tablespoonfuls of water
• £ pint of any kind of jelly
• A dust of salt
• % oz. leaf gelatine
• 2 tablespoonfuls castor sugar
• ^ teaspoonful of vanilla
• 1 pint milk

Method

1. 1

   Wash the rice thoroughly, put into a saucepan with the milk; stand this pan in another containing a few inches of water; boil this until the rice is tender and the milk absorbed; meanwhile dissolve the gelatine in the water over a gentle heat, add this to the rice, also the sugar and flavouring.

2. 2

   Whip stiff a quarter of a pint of thick cream, and add also, and allow to get cool, but not set.

3. 3

   Pour half-an-inch of the jelly into a mould, and ornament with fruits, or it may be coloured with cochineal; when set pour in the rice, which must be cold, but not set.

4. 4

   When firm, dip in warm water, and turn out; garnish with piles of whipped or trifle cream, flavoured with sugar and vanilla.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 33. The excerpt below is the record exactly as published.

^ lb. rice | pint thick cream 2 or 3 tablespoonfuls of water £ pint of any kind of jelly A dust of salt LA CREME. % oz. leaf gelatine 2 tablespoonfuls castor sugar ^ teaspoonful of vanilla 1 pint milk

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