A Rice Dish with Fruit

A historical recipe from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott).

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A historical recipe

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott). Project Gutenberg eBook #9101.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Put a tea-cup of rice in a quart of milk, and boil it very slowly to keep it from burning;
when done, add a little salt, a tea-cup of cream, and sugar enough to sweeten it;
have ready, in a deep dish, any fruit that is in season,--cherries, blackberries or apricots, apples, or peaches, cut up and well sweetened, but uncooked;
spread the rice roughly over, and bake it slowly two hours.
It may be eaten with cream, and nutmeg, and is quite as good cold as warm.