Rice Blanc Mange

Name: Rice Blanc Mange
Cuisine: Tidewater Virginia
Ingredients: 1 teacup rice; water; 0.5 pint milk; sugar; wine; nutmeg; boiled custard; syllabub; marmalade

Origin: Tidewater Virginia

Source: Mary Randolph, 1824

Ingredients

1 teacup rice
water
0.5 pint milk
sugar
wine
nutmeg
boiled custard
syllabub
marmalade

Instructions

Boil a tea-cup full of rice in a very small quantity of water until it is nearly bursting. Add half a pint of milk and boil the mixture to a mush, stirring constantly. Season with sugar, wine, and nutmeg. Dip a mould in water and fill it with the rice mixture. When cold, turn it out onto a dish and surround it with boiled custard that has been seasoned, or with syllabub. Garnish with marmalade.