Rice blancmange

Rice blancmange

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
750ml milk
3 tablespoons rice flour
3 tablespoons sugar
1/2 teaspoon ground cardamom
1/4 teaspoon nutmeg
1 teaspoon natural vanilla extract
2 tablespoons almonds, blanched and slivered

Method

  1. Mix 125 ml milk with flour to make a smooth paste. Add sugar to remaining milk and bring to the boil. Remove from heat, stir in milk and flour mixture, return to heat and stir constantly until mixture boils and thickens. Boil, stirring, for 3–5 minutes. Remove from heat and stir in cardamom, nutmeg, vanilla and half the almonds. Pour into 6 individual little pots or a 750 ml dish and chill thoroughly. Sprinkle remaining nuts over top before serving.
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