Rice Cream (Recipe from 1898)

Rice Cream (Recipe from 1898) >>>

New Zealand Mail, Issue 1360, 24 March 1898, Page 16

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Rice Cream (Metric Version)

1. Ingredients:

   • 30g ground rice (about 2 tablespoons)

   • 250ml milk

   • Sugar and flavoring (like vanilla) to taste

   • 150ml whipped cream or 2 well-beaten eggs

   • Stewed prunes

   • Extra whipped cream for topping

   • Optional: A few drops of Marshall’s carmine (for color)

2. Instructions:

   1. Mix the ground rice with the milk, sweeten and flavor to taste.

   2. Stir over a low heat until it thickens and is fully cooked.

   3. Allow to cool slightly, then mix in either the whipped cream (150ml) or the beaten eggs.

   4. Pour the mixture into a mould with a central cavity.

   5. When set and firm, turn it out onto a serving dish.

   6. Fill the central cavity with stewed prunes.

   7. Top with a few spoonfuls of whipped cream.

   8. Optionally, add a few drops of red food colouring to the cream for colour enhancement.