Home › The Principles of Cookery › Rice Moulds

Rice Moulds

Simmer a tea-cupful of rice in a quart of water with half a pound of loaf sugar and one ounce of butter until soft; stir in a few drops of vanilla, put the rice into small moulds or tea-cups, and leave till cold; then turn out and arrange on a glass-dish. Place a piece of red-currant jelly on each, and pour thick custard sauce round. Probable cost, 1s.