Rice with Milk
From German cookery for the English kitchen, 1906
The flavouring may be omitted and the rice served with a sprinkling of sugar and cinnamon.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 77. The excerpt below is the record exactly as published.
I quart milk. Hilchreis. (Rice with Milk.) Time of Preparation : if hour. Vanilla, lemon or bitter almond flavouring. A little salt. Scald the rice 3 times, the third time adding a pinch of carbonate of soda to the boiling water. Drain well and then throw into the boiling milk ; add whatever flavouring is desired and boil up. Then cover and draw on one side, simmering gently until the rice is soft. Shake the saucepan occasionally. The flavouring may be omitted and the rice served with a sprinkling of sugar and cinnamon. 1 86 Sonstige siisse Speisen. Apfelreis. (Apple Rice.) Far 6 /Persons. Time of Preparation d\ hour. \ lb. rice
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