To increase the nutritive value of rice, it is sometimes cooked with milk and cream to form what is known as creamed rice. These dairy products added to rice supply protein and fat, food substances in which this cereal is lacking, and also add to its palatability.
(Sufficient to Serve Six)
- 2-1/2 c. milk
- 1 c. rice
- 1-1/2 tsp. salt
- 1/2 c. cream
Heat the milk in the small pan of a double boiler and add to it the rice and salt. Place this pan into the larger one and cook for about 1 hour, or until the rice is soft. Then pour the cream over the rice and cook a few minutes longer. Serve hot.
Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)