A Good French Rice Pudding, or Gâteau de Riz

Ingredients

• a quart of new milk
• seven ounces of the best Carolina rice
• three ounces of fresh butter
• five of sugar roughly powdered
• the lightly grated rind of a fine lemon
• the well-beaten yolks of six full-sized eggs

Method

1. 1

   Swell rice in milk until tender.

2. 2

   Add butter, sugar, salt, and lemon rind.

3. 3

   Cool slightly, then stir in beaten egg yolks.

4. 4

   Prepare a buttered pan with bread crumbs, pour in the mixture, and bake in a moderate oven for 1 hour.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 383. The excerpt below is the record exactly as published.

A GOOD FRENCH RICE PUDDING, OR gAtEA ? DE RIZ. Swell gently in a quart of new milk, or in equal parts of milk and cream, seven ounces of the best Carolina rice, which has been cleared of the discoloured grains, and washed and drained; when it is tolerably tender, add to it three ounces of fresh butter, and five of sugar roughly powdered, a few grains of salt, and the lightly grated rind of a fine lemon, and simmer the whole until the rice is swollen to the utmost ; then take it from the fire, let it cool a little, and stir to it quickly, and by degrees, the well-beaten yolks of six full-sized eggs

Cook this with the app: pantry check, scaling, and the assistant.