No. 1597 — Cold Rice Pudding with Poached Fruit
English historical translation of Molokhovets recipe No. 1597 from the 1901 Russian cookbook, retaining original methods and measures.
Blanch half a pound rice once in water and drain. Cook in three glasses milk or cream until soft; while still hot add lemon zest, sugar and a little butter.
Peel and core tart apples, quarter and poach in syrup like jam.
Butter a wide bottomless tin mould and chill. About ten minutes before serving set on a platter and alternate layers of rice and apples or other poached fruit.
Pour over fruit syrup and carefully lift away the mould.
The pudding may also be prepared with apricot, peach, pear or plum compote and decorated with pineapple slices and firm red fruit jelly.
To provide
½ pound rice, about 1 glass 3 glasses cream or milk Lemon zest 1 spoonful butter ¼ glass sugar | 1½ pounds apples, apricots, pears or other fruit 1 glass sugar For garnish: Fruit jelly or pineapple slices |