Rice Cream

Ingredients

• i oz. Cox’s Gelatine
• ^ lb. Sugar
• 3 oz. best Rice
• I5 pints Milk
• ^ pint Cream
• A teaspoonful Cox’s Vanilla Essence

Method

1. 1

   Soak the Gelatine in sufficient cold milk to cover it for about fifteen minutes, and then dissolve gently over the fire.

2. 2

   Cook the rice in the rest of the milk until quite soft, and then stir in the sugar and vanilla; strain in the dissolved Gelatine, the cream, and white of one egg well whipped together.

3. 3

   Return to the fire for a moment, stir gently, but take care not to let it boil.

4. 4

   Pour into a mould, and when set turn out on a cold dish and garnish with preserved fruits or jam and chopped jelly.

5. 5

   Serve with any stewed fruit in season or jam.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 18. The excerpt below is the record exactly as published.

RICE CREAM. i oz. Cox’s Gelatine. ^ lb. Sugar. 3 oz. best Rice. White of i Egg. I5 pints Milk. A teaspoonful Cox’s Vanilla Es- ^ pint Cream

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