Rice Creams a la Metropole

Ingredients

• Two oz. of best Carolina rice
• J pint double cream
• 1 oz. castor sugar
• 1 teaspoonful essence of vanilla

Method

1. 1

   Boil the rice in  pint of milk till tender.

2. 2

   The grains must be thoroughly separate.

3. 3

   Strain off and put to cool.

4. 4

   Whip the cream to a stiff froth; add to it the sugar and vanilla; mix in the rice.

5. 5

   Fill little china cases with the mixture, heaping it up, and serve cold, with pink sugar and finely-chopped pistachios, or crystallised violets sprinkled over.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 62. The excerpt below is the record exactly as published.

ice Creams a la Me'tropole. Two oz. of best Carolina rice, J pint double cream, 1 oz. castor sugar, 1 teaspoonful essence of vanilla

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