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Gâteau de Riz

Ingredients.

One quart of Milk.

Four ounces of Rice.

Three ounces of Castor Sugar.

Three-quarters of an ounce of Gelatine.

Half a pint of Double Cream.

Boil the milk and stir in the rice, and cook very gently till quite tender; turn this into a basin, and when nearly cold dissolve the gelatine with a gill of milk, then add the sugar, and strain into the rice, add the cream half-whipped, and mix very lightly. Decorate a mould with a little jelly and pistachio nut, set it in ice; pour in the rice and set. Serve with a compôte of fruit in the centre.