Iced Rice Pudding
Rice boiled in milk until fallen, chilled (Mrs.B, etc)
See: Rice Pudding
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
ICED RICE PUDDING.
1354. INGREDIENTS: 6 oz. of rice, 1 quart of milk,½ lb. of sugar, the yolks of 6 eggs, 1 small teaspoonful of essence of vanilla.
Mode: Put the rice into a stewpan, with the milk and sugar, and let these simmer over a gentle fire until the rice is sufficiently soft to break up into a smooth mass, and should the milk dry away too much, a little more may be added. Stir the rice occasionally, to prevent its burning, then beat it to a smooth mixture; add the yolks of the eggs, which should be well whisked, and the vanilla (should this flavouring not be liked, essence of bitter almonds may be substituted for it); put this rice custard into the freezing-pot, and proceed as directed in recipe No. 1290. When wanted for table, turn the pudding out of the mould, and pour over the top, and round it, a compote of oranges, or any other fruit that may be preferred, taking care that the flavouring in the pudding harmonizes well with the fruit that is served with it.
Time:½ hour to freeze the mixture.
Average cost: 1s. 6d.; exclusive of the compote, 1s. 4d.
Seasonable: Served all the year round.
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