Rice, Sweet

Ingredients

• 2 ounces of rice
• 1 pint of milk
• a lump of butter (size of a walnut)
• a saltspoonful of sugar
• yolks of 2 eggs

Method

1. 1

   In a stew-pan, combine rice, milk, butter, cinnamon, and sugar.

2. 2

   When thick, add egg yolks.

3. 3

   Serve hot or cold.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 81. The excerpt below is the record exactly as published.

Rice, Sweet. — (1) To 2 ounces of rice, well washed, in a stew-pan, add i pint of milk, a lump of butter (size of a walnut), a little powdered cinnamon, and a saltspoonful of sugar ; when in rather thick pulp, add yolks of 2 eggs. To be eaten either hot or cold. — (2) Prepare as above, but add a tablespoonful of tapioca and a little more milk ; place half in a dish, then some of Southwell’s apricot marma- lade, or any jam, put the other half over, place in the oven, sugar over, bake 20 minutes. Rice, with. Fruit and. Meringues.— Boil a cupful of rice tender in enough milk to leave it quite stiff when done ; mix with 5 yolks of eggs, and flavour with lemon. Put an inch layer of rice on a dish, edged with puff-paste, and put on another inch layer of Southwell’s preserve, say apple ; repeat several times, each time using another kind of preserve. Give the dish a nice pyramidal shape. Beat the whites of the eggs into a very stiff froth ; mix quickly with as much powdered loaf sugar, flavoured with lemon, as will make it rather stiff. Throw this in rocky lumps all over the pyramid, sprinkle coloured comfits on it, and bake in a very cool oven till the meringues are quite dry. Rice Milk. — Boil J pound of rice in 1 quart of water, with a little cinnamon, till the water evaporates ; but take care it does not bum. Add 3 pints of milk, with the yolk of an egg well beaten up, and keep stirring. When it boils, pour out and sweeten to taste. Rice Snowballs. — Boil 1 pint of rice in 2 quarts of water, with a teaspoonful of salt, till quite soft ; rinse out some teacups with cold water, fill each with the boiled rice, and when quite cold, turn out on a glass dish. Make a custard of 3 egg yolks, 1 pint of milk

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