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📝 Description
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🥘 Ingredients
6 oz. of rice, 1 quart of milk, flavouring of essence of almonds, sugar to taste, 1 pint of custard made by recipe No. 1423.
👨🍳 Method
Boil the rice in the milk, with sugar and a flavouring of essence of almonds, until the former is tender, adding, if necessary, a little more milk, should it dry away too much. When the rice is quite soft, put it into teacups, or _small_ round jars, and let it remain until cold; then turn the rice out on a deep glass dish, pour over a custard made by recipe No. 1423, and, on the top of each ball place a small piece of bright-coloured preserve or jelly. Lemon-peel or vanilla may be boiled with the rice instead of the essence of almonds, when either of these is preferred; but the flavouring of the custard must correspond with that of the rice.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe after a long day, thinking I'd give my family a taste of Victorian-era comfort. The method was simpler than I expected — just rice, milk, and a touch of almond essence boiled together until the rice was tender. I found the almond flavour surprisingly delightful, it was subtle and warm, like a gentle hug at the end of a busy day. The real surprise came when I turned the rice out onto the dish. It held its shape beautifully, forming a perfect little nest for the custard. I topped each one with a tiny piece of preserved ginger, because that's what I had on hand. It was a hit with the kids — they loved the little rice "cakes" and the creamy custard. This recipe is perfect for a weeknight cook looking to impress with minimal effort. Serve it chilled for a refreshing end to a hot day.
