CookEat Recipe
Rice Flour and Milk
Hot thickened rice-flour mixture with cold milk and powdered sugar served separately. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0464. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use finely milled plain non-glutinous white rice flour. Stir to avoid lumps and scorching and continue until the flour is fully cooked, using ten minutes as a guide. Keep the separate serving milk cold. Limites : Flour granulation, evaporation, thickness, final mass and portions are unknown. The separate serving milk and powdered sugar quantities remain unprinted.
Method
Steps
Step 1
Bring 237 mL water and 237 mL milk separately or together to a boil. Pour into small saucepan with half teaspoon salt and one saltspoon grated nutmeg. Add 113 g rice flour while stirring briskly.
Step 2
Slowly cook, stirring lightly, for printed ten-minute guide until flour is cooked and mixture thick. Serve hot with cold milk and powdered sugar in separate vessels.
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