3 tbsp. rice
1 pt. milk
1 qt. whipped cream
1 1/2 tbsp. gelatin, flavored with vanilla
1 scant c. sugar

Wash the rice and put it in double boiler with the milk and a tiny pinch of salt; boil 1/2 hour; let cool, sweet and flavor.

Dissolve the gelatin in a small portion of cold water, adding a tiny bit of boiling water. Let cool; add to rice and watch carefully until it begins to congeal, then whip in lightly 1 quart of well beaten whipping cream. Pack in ice, or set on ice to harden. Serve with dash of tart jelly or preserves. Best looking packed in molds.