Boil fluffy rice in milk or water as indicated. Whip 1 glass thick cream, sprinkle on sugar, mix with the rice, and pile onto a platter. Decorate the top with jam and syrup and serve. One vershok vanilla bean or lemon zest may be added as flavoring. To serve unmolded on a platter, add ⅓ glass [liquid] gelatin boiled from 3–4 zolotniki gelatin to the rice and cream. To serve, pour on syrup.
It is very attractive to prepare this cream as follows. Cook ½ glass raspberry jelly or ½ glass hot, thick kissel from raspberry syrup [cf. Kissels]. Pour this kissel into a smooth (gladkij) mold having moistened the interior with water. Tip the mold in all directions to allow the kissel to lightly congeal on the walls of the mold. After the kissel has congealed fairly well on the bottom of the mold, add rice and whipped cream prepared as indicated above with the addition of ⅓ glass gelatin boiled from 3–4 sheets of gelatin plus sugar and a little finely sieved vanilla bean. When the cream sets, turn out onto a platter and serve after pouring on raspberry syrup. The rice is sometimes lightly pounded in a mortar to break the grains in half.