Rice Soup au Lait d'Amandes

Ingredients

• four ounces of rice
• three pints of milk
• four ounces of bitter-almonds
• one of sweet
• a pinch of salt
• about a coffee-spoonful of sugar

Method

1. 1

   Wash the rice in cold water and boil for ten minutes.

2. 2

   Drain and place in a saucepan with milk, boiling gently for forty-five minutes.

3. 3

   Blanch and pound the almonds, adding cold milk gradually.

4. 4

   Strain and mix with the rice and milk, boil briefly, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 13. The excerpt below is the record exactly as published.

Rice Soup au Lait d'Amandes. Wash in cold water four ounces of rice, which boil for ten minutes, afterward put it in cold water, drain, then place it in a saucepan with three pints of milk, and boil very gently for forty-five minutes. Take four ounces of bitter-almonds with one of sweet, blanch them and pound them well, adding by degrees, as you pound, a glass of cold milk. Put through a sieve, add a pinch of salt and about a coffee-spoon- ful of sugar

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