To make Rice Cream is a traditional Stuart recipe for a classic dessert-style dish of rice flour and caster sugar cooked in cream with an egg yolk until thick and which is flavoured with rose water. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make Rice Cream.
Take a quart of Cream, two good handfuls of Rice-flower, a quarter of a pound of Sugar and flower beaten very small, mingle your Sugar and flower together, put it into your Cream, take the yolk of an Egg, beat it with a spoonfull or two of Rose-water, then put it to the Cream, and stir all these together, and set it over a quick fire, keeping it continually stirring till it be as thick as water-pap.
Modern Redaction
Ingredients:
1l cream
200g rice flour (finely ground rice)
115g caster sugar
1 egg yolk
2 tbsp rose water
Method:
Mix together the rice flour and caster sugar in a bowl then work in the egg yolk and rose water. Slowly add the cream, beating constantly with a spoon, until the mixture is smooth and all the cream has been incorporated.
Pour into a pan, pace over high heat and cook, stirring constantly, until the rice is cooked and the mixture resembles a thick porridge (about 20 minutes). Serve either as an accompaniment when hot or allow to cool, spoon into serving glasses and serve at the end of the meal.
