Home › The Principles of Cookery › Rice Froth

Rice Froth

Wash a quarter of a pound of rice, and boil it in a pint of water until the liquor is absorbed. Pour over the rice a quart of milk, and let it boil gently till it is tender. Stir frequently to keep it from burning. Sweeten and flavour with lemon or almond flavouring. If the flavouring is an essence, it should be dropped upon the sugar; if lemon-rind or almonds are used, they should be boiled with the milk. Put the rice and milk when cold into a glass dish. Beat the whites of three eggs to froth, and mix with them a dessert-spoonful of powdered and sifted sugar. Lay this on the rice, and place on the top in table-spoonfuls a quarter of a pound of raspberry jam.