Rice Pudding, Iced
INGREDI- ENTS for pudding for 6 persons.-6 oz. of rice, 1 quart of milk, 1/21 lb. of sugar, the yolks of 6 eggs, 1 small teaspoonful of essence of vanilla. AVERAGE COST, 1s. 2d.
Put the rice into a stewpan, with the milk and sugar, and let these simmer over a gentle fire until the rice is sufficiently soft to break up into a smooth mass, and should the milk dry away too much, a little more may be added. Stir the rice occasionally, to prevent its burning, then beat it to a smooth mixture; add the yolks of the eggs, which should be well whisked, and the vanilla (should this flavouring not be liked, essence of bitter almonds may be substituted for it); put this rice custard into the freezing-pot, and proceed as directed in the recipe for Iced Pudding.
When wanted for table, turn the pudding out of the mould, and pour over the top and round it a compote of oranges, or any other fruit that may be preferred, taking care that the flavouring in the pudding harmonizes well with the fruit that is served with it.
TIME. hour to freeze the mixture.
SEASONABLE all the year.