Recipes > Desserts > Rice Cherry

Rice Cherry


  • 1 pound sour cherries
  • piece of cinnamon
  • peel of 1 lemon
  • 1/2 pint wine
  • bitter almonds
  • sugar
  • 1/2 pound rice
  • 6 eggs


Prepare 1 quart cherry sauce as follows: Boil the sour cherries in 1 quart water, crack some of the stones so as to obtain the flavor from the pits and add the cinnamon, lemon peel, wine and a few pounded bitter almonds; sugar to taste; when done stir it through a fine sieve, return the sauce to saucepan and add the rice which has been previously well washed and boiled in water with a little salt for 5 minutes; then drain and rinse with cold water; boil the rice in the cherry sauce till tender; remove from the fire, mix it with the yolks of the eggs and when cold add the whites beaten to a stiff froth; rinse out a mould with cold water, sprinkle the inside with granulated sugar, fill in the rice and set it on ice for 2 hours; then serve with or without sweet cream or vanilla sauce.


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Desserts and Salads (1920).

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