Rice a la Imperiale

Ingredients

• a quarter of a pound of the best rice
• a pint and a half of good boiling milk
• six ounces of sugar
• a coffee-cupful of boiling cream
• a table-spoonful of maraschino or noyeau
• eight eggs
• two whites of egg
• two ounces of sugar

Method

1. 1

   Boil rice until half done, then drain.

2. 2

   In a stew-pan, combine boiling milk, sugar, and cream, simmer until rice is done.

3. 3

   Strain rice, add milk to fill the mould, and turn it into custard with eggs.

4. 4

   Freeze, then add rice and meringue made from whipped egg whites and sugar.

5. 5

   Stir in whipped cream and minced fruit, freeze longer, then fill the ice mould.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 218. The excerpt below is the record exactly as published.

a quarter of a pound of the best rice till about half done, then drain it and Jced rice a I'lmpeia- ^^^ ^^ ^^^^^ ^ stew-pan with a pint and a half of good boiling milk, and six ounces of sugar, add a coffee-cupful of boiling cream, stir well, and simmer till the rice is done. Let it get cold, Next mince up some mixed dessert fruits, greengages, cherries, apricots, &c., (preserved ginger, and citron if you like), moisten with a table-spoonful of maraschino or noyeau and put the mince away upon a plate. Now strain the milk and cream from the rice, add milk enough to fill the mould you have chosen, and turn it to a rich custard with eight eggs : next set the freezing pail in the ice, put the custard into it, and work it with the spatula till nearly frozen. You must now add the rice, with two whites of egg a la meringue, made in this way : — put two ounces of sugar

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