Home › The Principles of Cookery › Apricots with Rice

Apricots with Rice

Simmer very gently a small tea-cupful of rice with a quart of milk. When the milk is absorbed and the rice thoroughly cooked, put it into a bowl and beat it, for five or ten minutes, with two table-spoonfuls of sugar and six drops of almond flavouring. Press it into a mould which has been previously soaked in water, and when it is quite cold turn it into a glass dish, and pour round it apricots stewed in halves in a syrup made of a pound of sugar, the juice of three lemons, and three or four spoonfuls of water. A few drops of prepared cochineal put into the syrup will improve the appearance of the dish. Apples or pears may be used instead of apricots. Time to boil the rice, three-quarters of an hour. Probable cost, 2s. Sufficient for six persons.