Iced Rice Pudding

Ingredients

• 6 oz rice
• 1 quart milk
• 1/2 lb sugar
• the yolks of 6 eggs
• 1 small teaspoonful of essence of vanilla

Instructions

1. 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.
2. Stir the rice occasionally, to prevent its burning, then beat it to a smooth mixture;
3. 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);
4. put this rice custard into the freezing-pot, and proceed as directed in recipe No. 1290.
5. 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.