Recipes > Desserts > Lemon Rice

Lemon Rice


  • 1/2 cup rice
  • 1 pint milk
  • 1/2 teaspoonful salt
  • sugar
  • 1 lemon


Place a saucepan with the rice over the fire, boil 5 minutes and drain and rinse with cold water; return the rice to saucepan, add the milk, salt and boil until tender; when done add 2 tablespoonfuls sugar; put it into a blanc-mange mould and let it stand till cold; peel the lemon very thin, cut the peel into shreds about 1/2 inch in length and as fine as possible, put them into a saucepan, cover with water and boil 1/2 hour, changing the water 3 times; lest they should be bitter pour about 1 teacupful fresh water upon them; squeeze and strain the juice of the lemon, add it with 1 cup sugar to the water and shreds and let it stew gently for 1/2 hour; then set aside to cool; having turned out the jellied rice into a glass dish, pour the syrup gradually over it, taking care that the little shreds of the peel are equally distributed over the whole.


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Desserts and Salads (1920).

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