Rice Custard
Origin: Hartford, Connecticut
Source: Amelia Simmons, 1796
Ingredients
- 1 quart cream
- mace
- 1 nutmeg
- rice
- sugar
- orange or rose water
Instructions
- Boil a little mace and a quartered nutmeg in a quart of cream.
- Add well-boiled rice.
- While boiling, sweeten and flavor with orange or rose water.
- Pour into cups or dishes; when cooled, set to serve up.