No. 1946 — Rice Custard Cream
English historical translation of Molokhovets recipe No. 1946 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse half a glass Carolina rice, blanch in boiling water and drain.
Boil one and a half glasses whole milk, add rice and cook until tender but the grains remain intact. Flavour while hot with vanilla or lemon zest rubbed with sugar.
Cream three or four yolks with half a glass sugar, dilute with another half glass milk, heat until thick but not boiling and dissolve soaked gelatin in the custard.
Add finely chopped candied peel moistened with cognac.
Fold whipped cream into the cooked rice, then gradually fold in the yolk custard. Mould and chill as described in the general note.
To provide
½ glass rice 1½ glasses whole milk 3 yolks and ½ glass sugar | 4–5 gelatin sheets 1½ glasses whipping cream Candied fruit and ¼ small glass cognac |