Rice Cream

Ingredients

• Two large tablespoonfuls of finely cracked rice
• one pint of milk
• one ounce of butter
• two ounces of cut loaf sugar
• rind of one lemon
• one-half ounce of gelatine
• one-half pint of double cream

Method

1. 1

   Prepare the gelatine by soaking it in the milk for one hour.

2. 2

   In a saucepan, melt the butter, stir in the rice, then gradually add the milk and gelatine.

3. 3

   Rub the sugar on the lemon rind and add it to the saucepan.

4. 4

   Stir until the sugar melts and the mixture boils for five minutes.

5. 5

   Pour into a bowl to cool, then fold in whipped cream and pour into a mould.

6. 6

   Pack in ice until firm.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 78. The excerpt below is the record exactly as published.

Rice Cream. — Two large tablespoonfuls of finely eracked rice, one pint of milk, one ounce of butter, two ounces of cut loaf sugar, rind of one lemon, one-half ounce of gelatine, one-half pint of double cream

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