Iced Rice Pudding Recipe

Instructions

1. Cover half a cup of well washed rice with a quart of cold water, and set it over the fire.
2. When the water begins to boil drain it off and cover the rice with one quart of milk.
3. Cook until the rice is tender, then remove from the fire and press through a sieve.
4. Add a pint of cream, two cups of sugar and the beaten yolks of six eggs.
5. Return to the fire, and stir and cook for a few minutes until it begins to thicken.
6. Add a teaspoon of vanilla and set aside to cool.
7. When cold turn into a freezer and freeze to a stiff mush.
8. Then stir in one- half cup of blanched chopped almonds and one cup of rich preserved peaches or strawberries, which have been drained from the syrup and beaten to a pulp.
9. Stir thoroughly, add a pint of whipped cream, cover and repack.
10. Set aside for two hours or longer.
11. Turn out and serve with a compote of the fruit.