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Rice Cream

Ingredients.

One pint of Milk.

Three ounces of Loaf Sugar.

Two ounces of ground Rice.

Half an ounce of French Gelatine.

Half a pint of Double Cream.

Boil the milk and sugar together, stir in the ground rice and cook it for about six minutes, then draw it off the fire. Dissolve the gelatine in a gill of milk and stir it to the rice, add the cream whipped, mix all lightly together, pour into a mould decorated according to taste; when set turn it out, and it is ready to serve.