Riz au Lait d'Amandes

Ingredients

• one pint of boiling water
• four ounces of well-cleaned rice
• half a saltspoonful of salt
• the peel of a quarter of a medium-sized, sound lemon
• two leaves of the almond branch
• four ounces of almonds
• two tablespoonfuls of sweet cream
• three ounces of powdered sugar

Method

1. 1

   Cook rice with water, salt, lemon peel, and almond leaves for twelve minutes.

2. 2

   Pound almonds with cream, strain, sweeten rice with sugar, add almond milk, and cook for another twelve minutes.

3. 3

   Serve hot.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 279. The excerpt below is the record exactly as published.

RlZ au Lait d'Amandes. — Into one pint of boiling water in a saucepan drop four ounces of well-cleaned rice, with half a saltspoonful of salt, the peel of a quarter of a medium-sized, sound lemon, and two leaves of the almond branch. Let all cook together for twelve minutes. Meanwhile peel four ounces of almonds. Pound them in a mortar with two tablespoonfuls of sweet cream, or the same quantity of cold milk will answer. Tie a clean napkin over a vessel; pour on the pounded almonds, D ESSEX rs. 337 and with'a spatula rub the liquid gently through. Remove the rice from the stove ; take out the almond-leaves and lemon-peel ; then sweeten with three ounces of powdered sugar

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