1171 | Riz au Lait d’Amandes à l’Airolo.
—Proceed and prepare the rice exactly as for the above (No. 1170), but after removing it from the stove add immediately half a gill of pure Swiss kirschwasser, mixing it in well with a spatula for five minutes. Pour into a china or glass bowl; cool for one hour at least; then place it in the ice-box until ready to serve.