Rice Dessert

Ingredients

• 2 cups rice
• a layer of strawberry jam
• powdered sugar
• serve with cream

Method

1. 1

   Spread rice that has been cooked quite thick, on a plate; spread over it a layer of strawberry jam, then a layer of rice on top.

2. 2

   Sprinkle powdered sugar on top and serve with cream.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 306. The excerpt below is the record exactly as published.

RICE DESSERT — Soak 1 teacup rice; when done to a jelly add 1 teaspoon of currant jelly and ^ teacup of fruit juice; boil a few minutes; put in molds, and eat with cream and sugar. FLOATING ISLAND.— Beat well the yolks of 4 eggs, add 5 tablespoons of sugar, and stir it into 1 quart of sweet milk; when cool, flavor and pour into a dish. Heap upon it the 5 well=beaten whites, to which a little sugar is added, and ^ cup jelly. Dot with bits of jelly. LAYER PUDDING (Brown Layer) — Take 2 cups milk, ^ cup sugar, 2 tablespoons scraped chocolate, and 2 rounded tablespoons of corn=starch; moisten the starch in a small portion of the milk, and place the remainder in a double boiler with the chocolate until it is scalding hot; then add the corn=starch and sugar and stir it con- stantly until it thickens; then put it in a buttered pudding dish or mold to cool. Yellow Layer. — Take 2 cups milk, ^ cup sugar, yolks of 2 eggs, 2 tablespoons of corn^starch and ^ teaspoon of extract of vanilla; scald the milk as above, saving a portion to moisten the corn^starch; when the milk is hot add the egg yolk, corn^starch and sugar, and stir until thick; take from the fire, add the vanilla, and put this in the mold to cool, over the brown layer of pudding. Pink Layer. — Take 2 cups milk, ^ cup sugar, 2 tablespoons corn* starch dissolved in berry juice, or the berries may be crushed fine and added without straining; make like the other layers, and put this layer in the mold over the yellow layer. Then beat the 2 whites of eggs to a stiff froth, with ^ cup pulverized sugar, and place it on top. This pudding can be made of water instead of milk, if milk is scarce, and if eggs are scarce the yellow part may be colored with a little saffron instead of the yolk of egg, and the frosting omitted. Serve with sweet cream, or any liquid pudding sauce preferred. KISS PUDDING — Beat the yolks of 3 eggs with | cup sugar until light; add 1^ tablespoons corn=starch wet with a little cold milk; stir in 2 cups boiling milk till thick; then let cool. Boat tlie whites of the 3 eggs with ^ cup sugar, spread it over the top, and brown in the oven. 2t 418 DESSEKTS MOCK LEMON JELLY.— To 4 cups boiling water add 1 small teacup of sugar, and 5 tablespoons of vinegar, or less if very strong; boil 2 or 3 minutes and stir in 2 level tablespoons of corn-starch dis- solved in cold water; boil 2 minutes and add 2 teaspoons lemon extract; let it cool before serving, DESSERT PUFFS.— Take the welhbeaten whites of 4 eggs, 2 cups cream, 2 cups milk, 1 cup sifted flour (heaped), 1 cup powdered sugar (scant), a little salt, and a little grated rind of lemon; beat them all together until very light; bake in gem pans, and then sift pulverized sugar over them. Eat with sauce flavored with lemon. RICE DESSERT — Spread rice that has been cooked quite thick, on a plate; spread over it a layer of strawberry jam, then a layer of rice on top. Sprinkle powdered sugar on top and serve with cream. RICE WITH CUSTARD— Boil 2 cups rice

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