Rice in Milk
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 130. The excerpt below is the record exactly as published.
RICE IN MILK IV2 cups hot milk 1/2 cup rice Vi teaspoon salt Clean the rice as for boiling in water; and cook with the milk and salt, adding a few seeded or sultana raisins if desired. Serve hot like boiled rice or press into small cups, cool and serve with cream and sugar. FARINA 3 tablespoons farina 1 pint boiling water 1/2 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.