Rice a la Dresden

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ cup rice
  • ¾ cup sugar
  • 1 pt. cream, (whipped)
  • ¼ box granulated gelatine, (1 tablespoon, oz.)
  • ½ cup cold water
  • 1 inch vanilla bean or ½ teaspoon vanilla


Dissolve the gelatine in cold water a few minutes. Steam rice in 1 cup boiling water until half done; drain off water and add milk in its place and cook until the rice is soft. Add sugar, dissolved gelatine and vanilla and cool, then add whipped cream, pack in a mould and put on ice 2 hours. Decorate the pudding with maraschino cherries, or Glaced orange. Serve with either fruit or Chocolate Sauce.