Riz a la Caiinelle

Ingredients

• six ounces of rice
• a pint and a half of milk
• some caster sugar to taste
• the contents of a small jar of Cornish cream
• sprinkle the surface all over with powdered cinnamon

Method

1. 1

   Cook rice in boiling water until absorbed, then add milk gradually and cook slowly for about 4 hours.

2. 2

   Sweeten with sugar, mix in cream, and chill.

3. 3

   Serve with cinnamon sprinkled on top.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 9. The excerpt below is the record exactly as published.

Riz a la Caiinelle (Rice with Cinnamon). — Put six ounces of rice into a tinned copper saucepan containing 1 6 Little French Dinners. a pint of boiling water ; let it cook fairly fast over a brisk fire until all the water is absorbed. Then add by degrees, a little at a time, a pint and a half of milk, and let the rice cook very slowly indeed at the side of the stove for about four hours, or until the rice is quite tender. Add then some caster sugar to taste, let it cook for ten minutes longer and put it away in a cool place. When half cold add the contents of a small jar of Cornish cream, slightly whisked ; mix all together and turn the rice into a silver dish ; sprinkle the surface all over with powdered cinnamon

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