Rice, Compote of

Ingredients

• a quarter of a pound of rice
• a large quantity of cold water
• the juice of a lemon
• equal parts of light wine and water
• powdered sugar
• cinnamon

Method

1. 1

   Wash and drain the rice.

2. 2

   Boil in cold water until soft but distinct.

3. 3

   Drain and steam until dry.

4. 4

   Sprinkle with sugar and cinnamon, set aside for an hour.

5. 5

   Before serving, squeeze lemon juice and pour sweetened wine and water over it.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1546. The excerpt below is the record exactly as published.

Rice, Compote of. — "Wash a quarter of a pound of rice, and drain it. Put it into a saucepan with a large quantity of cold water, biing it gently to the boil, leave the saucepan uncovered, and boil until the grains are soft when pressed between the thumb and finger, but quite distinct. Drain the rice, and steam it in a clean saucciDan near the fire till it is dry. Spread it on a dish, sprinkle powdered sugar and cinnamon plentifully over it, and set it by for an hour. Just before serving squeeze the juice of a lemon over it, and pour upon it equal parts of light wine and water

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