Home › The Principles of Cookery › Rice Cups

Rice Cups

Sweeten a pint of milk, and flavour with cinnamon or lemon-rind. Mix two table-spoonfuls of ground rice smoothly with a little cold milk, add the well-beaten whites of three eggs, and mix in the boiling milk. Stir the preparation over the fire until it is thick and smooth, then pour it into tea-cups which have been soaked in cold water. Turn the rice out of these when cold, and pour round the little shapes a custard made with the yolks of the eggs. Put a spoonful of bright-coloured jam or jelly upon each mould by way of ornament. If eaten cold, any fruit syrup may be used instead of sauce. Time, three or four minutes to boil the rice. Probable cost, 1s. Sufficient for three or four persons.