Rice Souffle Cold Recipe

Put into a double boiler a quarter of a pound of well washed rice, a

pint and a third of milk, a small tablespoonful of butter, and cook

until the rice is so stiff that it no longer adheres to the sides of the

pan. Soak a heaping tablespoonful of gelatine in two tablespoonfuls of

water fifteen minutes. Put a pint of thin cream or rich milk in a

saucepan over the fire with two ounces of blanched and pounded almonds;

while it is coming to a boil beat two egg yolks and two tablespoonfuls

of granulated sugar together until light, then add the gelatine to the

milk on the stove. When it has dissolved pour a little of the cream into

the eggs and sugar, mix well, then turn it back into the saucepan, and

stir all rapidly together until it begins to thicken, remove at once

from the fire, add to the rice and beat until smooth. Rinse a mould with

cold water, turn the souffle into it and set on ice until it is wanted.

Turn it out on a glass dish and serve with or without a fruit sauce.