Put plain boiled rice around the sides of a glass dish. Garnish with nuts or pink sugar. Steam any fruit till cooked, or use preserved or tinned fruits. Sprinkle with preserved cherries chopped in quarters. Place in centre of rice. Decorate with beaten whites of 2 eggs, sweetened.
Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.63.
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