1/4 cup rice
2 cups boiling water
1 teaspoon salt
rind of 1/2 lemon
4 drops almond extract
1 cup almonds, blanched
2 tablespoons cream
3/4 cup powdered sugar

Pour washed rice into boiling, salted water with lemon rind and almond extract.

Cook in double boiler 12 minutes.

Pound almonds with cream in a mortar, and strain through a cloth, rubbing all liquid through.

Remove rice from fire, discard lemon rind, stir in powdered sugar and almond milk; return to heat, and cook 12 minutes, stirring frequently.

Serve hot or cold.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image [underneath pudding] -- Andras Suli: Flowers in a Vase.

Back to main list