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Classic
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page 304
1/2 ounce of gelatine and 1 large cupful of cream whipped to a froth.
The rice is scalded and then boiled in milk, vanilla and sugar until thick; add
the dissolved gelatine and after the rice has cooled add the whipped cream and
if liked a glassful of Marascino, and fill into a mould which has first been
rinsed in cold water; then put the pudding on ice.
14. Cold Rice Pudding. For 24 persons. Take 1 pound of rice, 1 pound of sugar, 6
lemons, 2 tablespoonfuls of rum or fruit jelly.
Grate the rind of 2 lemons on the sugar and set aside. In the meantime scald 1
pound of rice, cover, and then boil it slowly for 1 hour with 3 1/2 quarts of
water and the sugar. Then stir in to it the grated rind and juice of 6 lemons
and the rum, put the partly cooled mass into a mould rinsed with water, in
layers, alternating with a teaspoonful of the fruit jelly, and after it has
cooled turn onto a dish. For a sauce take cream, whip it in a cool place and
just before serving stir through the cream some vanilla.
15. Spanish Rice. 1 bottle of white wine, 1/2 pound of best rice, 2/3 pound of
sugar with the grated rind of a lemon, juice of 2 lemons and 1 large cupful of
arrac.
The rice is washed and scalded, boiled with water until done and thick; the
kernels must remain whole. When this is done, heat the wine, sugar and lemon
juice, stir this through the rice, add the arrac and then let the rice cool. The
rice will thicken while cooling, but it must not be stiff. Before serving stir
it with a salad fork, fill into sauce dishes and garnish with jelly. Serve with
a boiled cold claret sauce or fruit juice.
16. Rice Jelly. For 14-16 persons take 1 pound of rice, 1 pound of powdered
sugar on which has been grated the rind of 1 lemon, the juice of 2 lemons and 1
wineglassful of arrac. Scald the rice and boil it in 1 1/2 quarts of water,
cover and cook for 1 1/2 hours uninterruptedly but slowly without stirring.
In the meantime put the sugar into water, boil until clear, pour the rice water
into this through a sieve and brings to a boil again with the juice of a lemon;
then take from the fire and mix through the arrac. As this
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