Rice Cream

Ingredients

• 2 c milk
• ^ c sugar
• }i t salt
• i T cornstarch
• ^ c cold milk
• 2 eggs
• i t vanilla
• I c cooked rice
• 2 T sugar
• l4 t vanilla
• % t lemon extract

Method

1. 1

   Scald the milk, add sugar and salt.

2. 2

   Mix cornstarch with cold milk and add to hot milk, stirring constantly.

3. 3

   Cook for 10 minutes.

4. 4

   Beat egg yolks and add to cornstarch mixture, cook for another 5 minutes.

5. 5

   Remove from heat and add vanilla.

6. 6

   Mix cooked rice with the cream.

7. 7

   Make a meringue with egg whites, sugar, and flavorings, drop over the pudding, brown delicately, and serve cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 184. The excerpt below is the record exactly as published.

Rice Cream for Dinner, using I c cold cooked rice left from the preceding day. Tuesday Luncheon — Cost Food Units Cheese Souffle ?0.143 1,103 Lettuce Salad 107 475 Bread and Butter 038 600 Junket 048 766 Drop Cakes ( Vi Recipe) 055 812 Total Luncheon $0,391 3,756 332 LESSONS IN COOKING DINNER Tuesday Lesson 201 SPARERIBS OF PORK FRANCONIA POTATOES LIMA BEANS CUCUMBER AND RADISH SALAD RICE CREAM Spareribs Roasted Trim off the rough ends of the spareribs, crack across the middle of the ribs, rub with saU and sprinkle with pepper. Place in a dripping pan with water, allowing i pt. water to every 3 lbs. spareribs. Baste frequently, turning over once, so as to bake both sides equally until a golden brown. Cook until tender. This will require about i^ h for 3 lbs. ribs. Franconia Potatoes Pare and quarter 4 medium sized potatoes, parboil for 5 m, drain and place in the roasting pan with the meat. Baste with the meat. Lima Beans Wash I pint young lima beans thoroughly; cover with boiling salted water, and cook until tender — 30 to 60 m. Drain, add 2 T butter, ^ t salt, dash of pepper and serve. Use as little water as possible, so as to avoid waste. If too much water has been used, reserve for use later in soups. Cucumber and Radish Salad Cut I large cucumber into small cubes, add an equal por- tion of radishes peeled and sliced or cut into cubes, and 2 t chopped onion ; mix with Salad Dressing, and serve on a let- tuce leaf. Rice Cream Scald 2 c milk, add ^ c sugar, and }i t salt. Mix i T cornstarch with ^ c cold milk and add to the hot milk, stirring constantly while mixing them. Cook 10 m. Separ- ate 2 eggs, beat the yolks slightly and add to the cornstarch. Cook 5 m. Remove from the fire and add i t vanilla. Put I c cooked rice in a pudding dish, pour the cream slowly on it, mixing it well into the rice. Make a meringue by beating the whites of the 2 eggs stiff and dry. Add 2 T sugar, beat well, flavor with l4 t vanilla and % t lemon extract

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