Rice Milk

Ingredients

• quarter of a pound of rice
• three pints of milk
• a little cinnamon
• a dessert-spoonful of flour
• adding sugar
• and salt

Method

1. 1

   Wash and pick the rice, and soak it one hour in cold water; then pour off the water, and set the rice on the fire with the milk and a little cinnamon, stirring it frequently; when sufficiently boiled, mix a dessert-spoonful of flour with a little water, and stir it well in, adding sugar and salt.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 150. The excerpt below is the record exactly as published.

rice milk, stirring it constantly with a wooden slice or spoon, and mash- VEGETARIAN COOKERY. 263 ing the wheat, it being liable to burn ; when near boiling, stir in a small portion of flour, mixed till smooth with a little milk, adding sugar, grated nutmeg, and a little salt, and when it boils, it will be ready. Frumenty may be thickened with the yolks of eggs, beaten with a little milk, instead of flour ; currants, or Sultana raisins, picked and washed, may also bo added. No. 729. — Arrowroot Milk. Three quarters of an ounce of arrowroot, and one pint of milk. Set the milk on the fire ; and when near boiling, pour it upon the arrowroot, previously mixed with a little sugar and cold water till quite smooth ; pour the milk gradually upon it, stirring constantly ; return it into the pan, and stir it on the fire two or three minutes. No. 730. — Mclled Milk. One quart of new milk, two ounces of sugar, and the yolks of five eggs. Boil the milk five minutes, adding the sugar, and a piece of cinnamon ; then pour it into a basin, and let it remain till cool ; beat the yolks of the eggs well, adding a little cream ; pour the milk gradually upon the eggs, stiiring constantly ; return the milk into the pan, and stir it over the fire till it thickens, but do not allow it to boil ; strain it through a fine strainer into a jug ; pour it several times from one jug to another, and it will then be ready. No. 731. — Rice Milk. Quarter of a pound of rice, and three pints of milk. Wash and pick the rice, and soak it one hour in cold water; then pour off the water, and set the rice on the fire with the milk and a little cinnamon, stirring it frequently ; when suffi- ciently boiled, mix a dessert-spoonful of flour with a little water, and stir it well in, adding sugar and salt

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