Recipes > Desserts > Rice Snowballs

Rice Snowballs

A pretty dish for juvenile suppers.


  • 6 ounces of rice
  • 1 quart of milk
  • flavouring of essence of almonds
  • sugar to taste
  • 1 pint of custard


Boil the rice in the milk, with sugar and a flavouring of essence of almonds, until the former is tender, adding, if necessary, a little more milk, should it dry away too much. When the rice is quite soft, put it into teacups, or small round jars, and let it remain until cold; then turn the rice out on a deep glass dish, pour over a custard and, on the top of each ball place a small piece of bright-coloured preserve or jelly. Lemon-peel or vanilla may be boiled with the rice instead of the essence of almonds, when either of these is preferred; but the flavouring of the custard must correspond with that of the rice.

Time: About 3/4 hour to swell the rice in the milk.

Sufficient for 5 or 6 children.

Seasonable at any time.


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The Book of Household Management (1861).

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