Rice Custard

Ingredients

• six bitter almonds, blanched
• two table-spoonfuls of rose-water
• an ounce of ground rice
• a pint of milk
• half a pint of cream
• a little sugar
• the yolks of three eggs

Method

1. 1

   Pound the almonds to paste with rose-water.

2. 2

   Mix ground rice with cold milk, add milk, cream, almonds, and sugar.

3. 3

   Stir over the fire until lukewarm, then gradually add egg yolks.

4. 4

   Stir until it thickens but do not boil.

5. 5

   Serve in cups with chopped almonds on top.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1549. The excerpt below is the record exactly as published.

Rice Custard. — Blanch six bitter almonds, and pound them to paste with two table-spoon- fuls of rose-water, or, failing this, with a little •water, to keep them from oiling. Mix an ounce of ground rice smoothly with a spoonful of cold milk, and add a pint of milk, haK a pint of cream, the almonds, and a little sugar. Stir the mixture over the fire until it is lukewarm, then add gradually the yolks of three eggs. Stir the custard again xmtil it begins to thicken, but it must not boil. Serve in cups with blanched and chopped almonds sprinkled on the top. Time to prepare, about half an hour. Probable cost. Is. 6d., with cream at Is. 6d. per pint. Sufficient for a httle more than a pint and a half of custard. Rice Custard (another way). — Take a quart of milk and two or three ounces of ground rice. Boil the milk •«-ith the ground rice until it thickens, and sweeten with sugar. Beat up four or six eggs, and add these to the preparation when it has cooled a little ; add also an ounce of sweet almonds pounded. Stir the custard over the fire till it is nearly boiling. Rice-flLour Bread. — Take one pint of rice, and boil it soft ; add a pint of cream, and then three quarts of rice flour. Put the pre- paration to rise in a tin or earthen vessel tiU it has risen enough. Next divide it into three parts, and bake these like other bread into three large loaves ; or scald the flour, and when it is cold mix half •wheat-flonr or com. This bread should be raised with leaven in the usual ■way. Rice-flour Bread (another ■way). — Take one quart of rice-flour, make it into a stiff pap by wetting it with hot ■water ; not so hot, how- ever, as to make it lumpy. When the flour is 50 well wet, add bcnling water, sriy two or three quarts ; stir continually till it boils ; when it cools, put in half a pint of yeast and a little salt; knead in as much wheat-flour as will make it a proper dough for bread ; put it to rise, and when risen add a little more wheat- flour. Let it staiid for half an hour in a warm place, then bake. Rice-flour, Bread Adulterated with. —It is asserted that this adulteration is very frequently practised. The purpose for which rice-flour is employed is to enable the bread to absorb and retain a larger quantity of water than it would otherwise do, and so cause it to weigh more. This iniquitous purpose is accom- plished through the absorbent power of rice for water. In a loaf adulterated -with rice-flour the consumer is cheated of a certain amount of nutritious wheat farina, the place of which is supplied by water. — Hassall. Rice-floUT Cakes.— Take a pint of soft- boiled rice and half a pint of milk-and-water ; add to this twelve spoonfuls of rice-flour. Di-vide the mixture into small cakes, and bake in a quick oven. Rice-flour for Thickening Soups and Sauces. — IMix pounded spices, salt and pepper, or sugar with rice-flour, and make it into a smooth paste by adding gradually as much cold liquor as is needed. Beat •with the back of a wooden spoon till no lumps remain, and pour the liquor to be thickened gradually over it, boiling. Return the liquor to the saucepan, boil it again, and stir over the fire for ten minutes. Two small table-spoonfuls of rice-flour will thicken a quart of soup. Rice-flour, or Ground Rice, to Make. — Wash any quantity of rice in several waters, drain, and poirnd it whilst damp to powder in a mortar, dry it, and pass it through a fine sieve. Rice-flour thus made at home, though perhaps superior to that offered for sale, yet involves a good deal of labour and trouble in its preparation. Rice-flour Puffs. — Take a pint of flour, and add to it a tea- spoonful of salt and a pint of boiling water. Beat up four eggs, stir them into the mixture, put from two to three spoon- fuls of lard into a pan, make it boiling hot, and fry as in the case of common fritters. Rice-flour Soup. — Mix a quarter of a poimd of rice-flour very smoothly with a cupful of nicely-seasoned veal stock. Pour over it a quart of the same stock boiling hot, and stir the soup over the fire for ten minutes after it boils. A quarter of a pint of cream or milk may be added, if liked. A\'hen the cream is omitted, the addition of a dessert-spoonful of curry- powder and a tea-spoonful of lemon-juice will improve this soup to the taste of many. Time, ten minutes to boil after the rice-flour is added. Rice Flummery. — Jlix two table- spoonfuls of ground rice to a smooth paste with cold milk, and stir into it a pint of boiling milk which has been sweetened and flavoured -■ with a quarter of an ounce of bitter almonds blanched

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