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Rice Saxon Style or Rice Pomme

4 servings

Ingredients

• 125 g Rice
• Vanilla (crushed) (a little)
• 0.5 l Cream
• 125 g Sugar
• 1 glass Maraschino
• 1 glass White wine
• 20 g Agar-agar
• 0.5 l Whipped cream

Instructions

1. Blanch the rice and cook it until soft in the cream with a little crushed vanilla.
2. After cooling, stir in sugar, maraschino, and the white wine in which the agar-agar has been dissolved.
3. Then fold in the whipped cream, pour the mixture into a mold, and place it on ice until it is stiff but not frozen.
4. Serve inverted with strawberry sauce or cold chaudeau.

Modernized from a treasured 19th-century German cookbook.