Swiss Rice

Here is another news clipping from the 1920s.  This is like kicked up rice pudding.  The addition of pineapple would be amazing.  I am rather biased, as I adore rice pudding.

Swiss Rice

1 cup rice

3 to 3 1/2 cups boiling milk

1 teaspoon salt

1 cup cream, whipped

1/2 teaspoon vanilla

1 cup drained, shredded pineapple or other fruit

Add salt to milk.  Steam rice in the milk over boiling water thirty to forty-five minutes until tender.  Add vanilla.  Cool and fold in one-half of the whipped cream.  Add fruit and vanilla.*  Pour into a pudding dish. Chill and garnish with whipped cream.

*The recipe states to add the vanilla twice, in two separate places.  I think it would be fine added in either place.

**When we make rice pudding, adding a little bit of grated orange peel makes it outstanding.  I think this would be great with 1/4 to 1/2 teaspoon of grated peel added.


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