RICE CREAM
Ingredients: 2 dessertspoonfuls cocoa, 4i gills milk, 3 flat tablespoonfuls ground rice, 3 or 4 dessertspoonfuls sugar, vanilla flavouring, apricot jam, loz almonds, 1 egg. Method: Mix the ground rice and cocoa together and mix to a smooth paste with some of the milk. Heat the remainder and stir on to it, return to the saucepan, add the sugar, and stir until it boils. Simmer gently for about six minutes, keeping it stirred, then draw to the side and cool slightly. Beat up the egg and add, and stir over a low gas for a few minutes to cook it, but do not let it boil. Add flavouring to taste. Put some jam in the bottom of a dish, pour the prepared mixture over it, and leave until cold. Blanch, skin, and chop the almonds and sprinkle on the top.
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Bibliographic details
Dominion, Volume 26, Issue 97, 18 January 1933, Page 5
Word Count
142RICE CREAM Dominion, Volume 26, Issue 97, 18 January 1933, Page 5
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