No. 1598 — Cold Rice with Redcurrant Jam
English historical translation of Molokhovets recipe No. 1598 from the 1901 Russian cookbook, retaining original methods and measures.
Wash three quarters of a pound rice, blanch once in water, drain, rinse cold and cook in four glasses boiling cream or milk without breaking down the grains.
While hot add two or three vershoks of vanilla pounded with sugar, then one glass sugar.
Press into little smooth tin moulds wetted with water, flatten and chill.
Turn out onto a dish. Make small hollows on top of each with a knife and fill with redcurrant berries from jam.
Warm the jam in a bowl set over hot water to loosen the syrup, lift out the berries and fill the hollows.
Combine syrup with a little hot water, bring to a boil and pour around the rice shapes.
To provide
¾ Russian pound rice, about 1½ glasses 4 glasses cream or milk 2–3 vershoks vanilla | 1 glass sugar 1 Russian pound redcurrant jam |