Rice Cups
From 365 tasty dishes, 1906
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 365 tasty dishes (1906), page 20. The excerpt below is the record exactly as published.
Rice Cups. Pick over and wash 2 cupfuls of rice. Drop into a kettle of boiling salted water and keep at a galloping boil for ten minutes then drain and turn into a double boiler. Add sufficient hot milk to cover and cook until the rice is tender and the milk entirely ab- sorbed. Pack into half a dozen buttered cups and set aside until next day. Turn them out and scoop out the centres leaving a half-inch wall. Brush with melted butter, place on a greased pan and stand in a hot oven until golden brown. Fill with aspara- gus tip
Cook this with the app: pantry check, scaling, and the assistant.