Rice, Portuguese, Sweet
From Cassell's dictionary of cookery, 1892
Serves 2
This dish can be varied by adding beaten eggs and cream before baking.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1558. The excerpt below is the record exactly as published.
Rice, Portuguese, Sweet.— Wash and drain a quarter of a pound of rice, and boil it in a pint and a quarter of new milk until it is thoroughly tender but dry and whole. When it is three-parts di-essed, add a little more milk, if necessary, or in its place substitute a little cream; add also four ounces of powdered loaf sugar. Stir frequently whilst it is boiling, and especially when it begins to thicken, to keep it from burning. Blanch two ounces of sweet almonds and two or three bitter ones, put them in a moderate oven till they are browned through, and pound them to powder. Place the rice on a shallow dish, sprinkle 'a tea-spoonful of almond-powder, or a tea-spoon- ful of powdered cinnamo
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Cook this with the app: pantry check, scaling, and the assistant.