For dessert — Enchanted Almond Rice Custard (Serves 8)
This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.
• 2 cups raw rice
• ½ teaspoon salt
• 1 quart (950 ml) fresh milk
• 1 cup sugar
• 4 egg yolks
• ½ teaspoon cinnamon
• ½ cup roasted ground almonds
Method: Wash rice, mix with milk, and allow to stand for three hours. Place in double boiler to cook until rice is well done. Then add well-beaten yolks, almonds, salt, sugar, and cinnamon. Stir and continue to cook for 15 minutes. Divide into dessert dishes; cool, and then place on ice. Sprinkle with chopped pistachio nuts.
This recipe is in the public domain and may be used freely.
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