Trifle, Ground Rice

Ingredients

• a quart of milk
• five heaped table-spoonfuls of ground rice
• half a pint of good cold custard
• blanched and sliced almonds
• bright fruit jelly

Method

1. 1

   Sweeten a quart of milk and flavour with lemon.

2. 2

   Stir in ground rice mixed with cold milk.

3. 3

   Boil gently for 5-6 minutes, then pour into a basin to cool.

4. 4

   Place a jelly-pot in a glass dish, pour the rice around it, and let it set.

5. 5

   Before serving, remove the jelly-pot and fill with custard.

6. 6

   Garnish with almonds and fruit jelly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2024. The excerpt below is the record exactly as published.

Trifle, Ground Rice. — Sweeten a quart of milk, and flavour with lemon or any other suitable flavouring. Put it into a saucepan, and stir into it five heaped table-spoonfuls of ground rice which has been mixed to a smooth paste with a little cold milk. Let the mixture boil gently for five or six minutes, stirring all the time, and pour it into a basin until it is slightly cooled. Place a jelly-pot in the middle of a glass dish, pour the ground rice round it, and let it get cold and stiff. Just before serving the rice, remove the jelly-pot, and in its place put half a pint of good cold custard. Stick blanched and sliced almonds all over the trifle, and garnish w-ith bright fruit jelly

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