Rice Cream

Ingredients

• 1 tea-cup rice
• 1.5 pints milk or 1 pint milk and 0.5 pint cream
• 1 cup powdered sugar
• 3 tea-spoon vanilla

Method

1. 1

   Boil the rice in the milk (with a very little salt) until it is soft and thick and all the milk is absorbed.

2. 2

   Add the sugar when partly cooked, and stir in the vanilla when the rice is done.

3. 3

   Pour into small moulds or cups.

4. 4

   Leave till the following day.

5. 5

   Serve cold with custard, cream or cold fruit sauce.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 2. The excerpt below is the record exactly as published.

Rice Cream ...... 1) Rice Pudding . . . . .10 ,, „ with Raisins . . .10 Rice Soufile . . . . .11 Tapioca Pudding— I. . . . .11 G Apple Tapioca Pudding 1 teacup tapioca pints warm water 6 apples 1 lemon 1 tea-spoon butter 1 cup milk 1 cup powdered sugar Soak the tapioca in the water. Add to it the butter, melted, a little salt, half the sugar and the milk. Peel and core six sour apples, tilling them with the rest of the sugar with which the juice of half a lemon and the grated peel of a whole lemon have been mixed. Put the apples into a deep pudding-dish. Pour the tapioca and milk round them. Bake an hour. This pudding may be made with plums, goose- berries or currants; they should be well sweetened. Bread and Butter Pudding Bread Butter Sultanas Powdered cinnamon 3 eggs 1 pint milk 3 table-spoons powdered sugar Cut a number of slices of bread, taking off the crusts and spreading them with butter. Butter a pudding-dish and fill it three parts full with the 7 The Pudding and slices of bread and butter, sprinkling a little powdered cinnamon and a few sultanas between each layer. Beat the sugar and eggs together. Add the milk and flavouring. Strain. Pour slowly on the bread, letting it absorb all it can. Bake in a moderate oven for an hour. A good variation of this pudding is made by spreading each layer of bread and butter with jam. *Bread Pudding U cups powdered sugar 2 cups bread-crumbs 1 quart milk 5 eggs 1 table-si30on butter V anil la Put the bread-crumbs, which should be very fine, to soak in the milk. Mix the butter and one cup of sugar. Add the well-beaten yolks, and beat well together. Add bread-crumbs and milk and a little vanilla. Butter a pudding-dish and All it not more than two-thirds full. Bake in a moderate oven until set. Spread quickly with jelly or jam and cover with the whites beaten to a froth and mixed with half a cup of sugar. Put back in the oven to brown quickly. Serve cold with cream. This pudding can be made with crushed and sweetened fresh strawberries instead of jam. 8 Pastry Book Gateau de Riz 5 table-spoons rice 5 cup powdered sugar 1 quart milk G eggs Lemon peel 1 bay leaf Boil the rice and sugar in the milk, with a thin strip of lemon peel and the bay leaf, very gently until all the milk is absorbed. When cold, add four whole eggs and two extra yolks previously well beaten, and two whites beaten to a stiff froth. Beat all well together. Butter a mould, and sprinkle very fine bread-crumbs all over it. Pour in the rice and bake for half-an- hour in a quick oven. A small cup of strong coffee can be added while the rice is being cooked, or a handful of candied cherries after the eggs have been added. Rice Cream 1 tea-cup rice l-j pints milk or 1 pint milk and h pint cream I, cup powdered sugar 3 tea-spoon vanilla

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