RICE PUDDING, Iced.
Ingredients.—6 oz. of rice, 1 quart of milk, ½ lb. of sugar, the yolks of 6 eggs, 1 small teaspoonful of essence of vanilla. Mode.—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 compôte 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.—½ hour to freeze the mixture. Average cost, 1s. 6d.; exclusive of the compôte, 1s. 4d. Seasonable.—Served all the year round.