Rice Imperial

Ingredients

• | pint clear jelly
• a few preserved cherries
• a little angelica
• \ lb. rice
• IP pints milk
• \ pint cream
• \ oz. gelatine
• P lb. castor sugar
• vanilla essence

Method

1. 1

   Set a mould with the jelly and cherries and angelica.

2. 2

   Stew the rice until tender in the milk and allow to cool.

3. 3

   When cold, add the cream, gelatine melted in a little water, the sugar, and vanilla.

4. 4

   Turn this into the mould and set on ice.

5. 5

   When set, turn the rice out carefully and pour round a puree of apricots.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 68. The excerpt below is the record exactly as published.

RICE IMPERIAL. | pint clear jelly a few preserved cherries a little angelica \ lb. rice IP pints milk \ pint cream \ oz. gelatine P lb. castor sugar vanilla essence

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