Swiss Rice

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 cup rice
  • 3 to 3½ cups boiling milk
  • 1 teaspoon salt
  • 1 pint cream, whipped
  • ½ teaspoon vanilla
  • Raspberry or cherry juice


Add salt to milk. Steam rice in the milk over boiling water 30 to 45 minutes until tender. Add vanilla. When cool add and fold in all but ½ cup of the whipped cream; shape into any desired form with spoon.

Add enough fruit juice to the remaining whipped cream to color prettily and use it to garnish the top. Serve cold.