- 1 C short grain Italian rice (risotto)
- 2 C milk
- 3 T beef suet
- 1 C cream
- 3 egg yolks beaten with 1 T sherry
- 1 T orange flower water
- 1/2 C white sugar
- 1 lb currants
Wash rice in sieve. Simmer rice in milk until all liquid is absorbed. Put rice away to chill overnight.
The next day, mix everything well. Pour into a casserole and bake about 45 min. at 350F or until top begins to brown. Serve quite warm with a little extra cream on top.
Credits: Known World Handbook