No. 1959 — Rice Plombière
English historical translation of Molokhovets recipe No. 1959 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse half a glass rice and boil in milk until soft, then sieve at once.
Mix the purée with sugar, four yolks and crushed vanilla; heat gently while stirring until thick but not boiling.
Cool, half-freeze in a mould and fold in two glasses whipped cream. Add finely chopped candied orange peel if desired, then freeze fully.
Serve unmoulded, optionally with cold custard made by warming one and a half glasses milk or cream with two yolks and three or four sugar lumps, then cooling and flavouring with rum or Madeira.
Raspberry or cherry syrup may replace the custard sauce.
To provide
½ glass rice, about ¼ pound 1½ glasses milk and 2 glasses cream 4 yolks and ¼ vershok vanilla ¾–1 glass fine sugar Optional candied orange peel | 2 pounds salt for the freezing bath 1 spoonful Madeira or rum 1½ glasses milk or cream 2 yolks and 3–4 sugar lumps |