Rice (whole in Moulds)

Ingredients

• Four ounces of Rice
• One dessertspoonful of Sugar
• One pint of Milk
• A Bay leaf

Method

1. 1

   Wash the rice and pick it over, and put it in a double pan.

2. 2

   Boil the milk and pour it over the rice, add the bay leaf and sugar; if the flavour of lemon is preferred add half the thin rind of a lemon.

3. 3

   Cook the rice for two hours and a half, and see that the water in the outer pan is kept boiling all the time, and the pan is not allowed to boil dry.

4. 4

   Pour into a damp mould, or small moulds, and put in a cool place for five or six hours.

5. 5

   Turn out carefully.

6. 6

   Serve stewed fruit with the moulds.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 69. The excerpt below is the record exactly as published.

Rice (whole in Moulds). Ingredients. Four ounces of Rice. I One dessertspoonful of Sugar. One pint of Milk. | A Bay leaf

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