Rice and Almond Moulds

Ingredients

• Four ounces of Rice
• Two tablespoonfuls of Sugar
• One quart of Milk
• One ounce of sweet Almonds
• Two bitter Almonds

Method

1. 1

   Blanch the almonds and put them through the nut mill, then pound them in a mortar, adding one drop of water from time to time, to prevent them oiling.

2. 2

   Wash the rice carefully, and put it in a double pan with the sugar and almonds.

3. 3

   Let it cook until the rice is tender, being careful to keep plenty of boiling water in the outer pan; it will take about two hours and a half to cook.

4. 4

   Stir occasionally while the rice is cooking.

5. 5

   Beat it with a wooden spoon for a minute, and press it into a damp mould.

6. 6

   Let it stand in a cool place for at least five hours.

7. 7

   Turn it out carefully, and pour either custard or cream over it.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 81. The excerpt below is the record exactly as published.

Rice and Almond Moulds. Ingredients . Four ounces of Rice. I Two tablespoonfuls of Sugar. One quart of Milk. | One ounce of sweet Almonds. Two bitter Almonds

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