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Rice, Portuguese, Sweet

Wash and drain a quarter of a pound of rice, and boil it in a pint and a quarter of new milk until it is thoroughly tender but dry and whole. When it is three-parts cooked, add a little more milk, if necessary, or in its place substitute a little cream; add also four ounces of powdered loaf sugar. Stir frequently whilst it is boiling, and especially when it begins to thicken, to keep it from burning. Blanch two ounces of sweet almonds and two or three bitter ones, put them in a moderate oven till they are browned through, and pound them to powder. Place the rice on a shallow dish, sprinkle a tea-spoonful of almond-powder, or a tea-spoonful of powdered cinnamon, over the top, and serve the preparation cold; it will keep good for two or three days. This dish may be varied as follows. When the rice is tender, take it from the fire, and let it cool four or five minutes, then stir in with it three beaten eggs and four table-spoonfuls of thick cream. Stir over the fire till it is on the point of boiling, then pour it out, and let it stand till cold. Put it in a glass dish, and sift almond-powder or cinnamon over it as before. Time to boil the rice, one hour and a half. Probable cost, 8d. or 1s. Sufficient for five or six persons.