Rice with Milk

Ingredients

• a quarter of a pound of fine Italian rice
• half a pint of water
• half a pinch of salt
• the zest of half a lemon
• one bay-leaf
• a pint of hot milk
• three tablespoonfuls of powdered sugar

Method

1. 1

   Cook rice with water, salt, lemon zest, and bay-leaf for 25 minutes.

2. 2

   Add sugar and hot milk, and cook for another 10 minutes.

3. 3

   Serve in a hot, deep dish.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 281. The excerpt below is the record exactly as published.

Rice with Milk. — Cleanse well a quarter of a pound of fine Ital- ian rice. Place it in a saucepan with half a pint of water, adding half a pinch of salt, the zest of half a lemon, and one bay-leaf. Cook slowly for twenty-five minutes. Then put in three tablespoonfuls of powdered sugar and a pint of hot milk

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