Rice Souffle

Ingredients

• a half cup of rice
• one and a half cups of water
• one cup of boiling hot milk
• three tablespoons of Sultana raisins
• two cups of whipped cream
• the whites of two eggs
• two spoons of sugar
• a tiny pinch of salt
• flavor it with vanilla

Method

1. 1

   Put rice in a saucepan with scalding hot water and whisk.

2. 2

   Pour off the water and repeat three times until rice is white.

3. 3

   Add water and salt, cook on low for 30-40 minutes.

4. 4

   Add boiling milk and sugar, simmer for 15 minutes until thick.

5. 5

   Add raisins, let stand until soft.

6. 6

   Stir in vanilla, cool, then fold in whipped cream and meringue.

7. 7

   Fill a mold, freeze for 3-4 hours.

8. 8

   Serve with fruit sauce and whipped cream.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 103. The excerpt below is the record exactly as published.

a half cup of rice and put in a sauce¬ pan with scalding hot water and whisk it. Pour the water oflF. Repeat this three times until the rice becomes very white. Put to that one and a half cups of water with a tiny pinch of salt. Let cook on a very slow fire for thirty to forty minutes. Add to it one cup of boiling hot milk and the sugar. Let simmer for an- 136 MRS. ERICSSON HAMMOND’S COOK BOOK other fifteen minutes until the rice becomes dry and very thick. Wash three tablespoons of Sultana raisins. Add them to the hot rice and let stand on the fire until the raisins become soft, time about five to ten minutes. Put this saucepan of rice in a bowl of chopped ice. Stir it slowly so as not to break the raisins, flavor it with vanilla. When it gets cold, add to it two cups of whipped cream and the whites of two eggs beaten to meringue. Sweeten with two spoons of sugar

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