Rice Cream

Ingredients

• 1/2 lb. rice
• Milk
• 1 piece cinnamon
• 1 finely cut rind of 1/2 a lemon
• 5 yolks
• 5 table-spoons powdered sugar
• 2 ozs. butter
• 1 1/2 pints cream
• 1 oz. gelatine

Method

1. 1

   Put the rice, cinnamon, and lemon peel in a little salted boiling milk, and simmer until the rice is tender and the milk all absorbed.

2. 2

   Beat the butter to a cream, add the sugar and beat again.

3. 3

   Then add the well-beaten yolks.

4. 4

   Beat thoroughly together.

5. 5

   Add the hot rice gradually, and stir over the fire in a double boiler until the mixture begins to thicken.

6. 6

   Do not let it boil.

7. 7

   Then pour into a basin and stir occasionally.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 24. The excerpt below is the record exactly as published.

Rice Cream j lb. rice Milk | piece cinnamon Finely cut rind of ^ a lemon 5 yolks 5 table-spoons powdered sugar 2 ozs. butter l i pints cream 1 oz. gelatine

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