Cold Rice Pudding a la Europeenne

Ingredients

• half cup rice
• two cups water
• one cup milk
• two eggs
• four tablespoons sugar
• one tablespoon brandy
• a little salt
• half cup whipped cream
• maraschino cherries

Method

1. 1

   Cook rice in water until done, add milk.

2. 2

   Stir yolks with sugar to a souffle, add yolks, brandy, and salt; cool.

3. 3

   Fold in whipped cream, decorate with whipped cream and cherries.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 558. The excerpt below is the record exactly as published.

four tablespoons sugar, one tablespoon vanilla, a small pinch of salt. Put on stove with a tight cover, let simmer slowly about half hour, then add half cup cream — if at hand, if not put a little butter on top, sprinkle with a little nutmeg. Put in oven, cook another half hour, slowly, (do not stir — just let it simmer and brown on the top). This pudding is served hot or cold. Cold Rice Pudding {Pouding au Riz, froid,) a la Europeenne Cook half cup rice in two cups water until well done, add one cup milk. Stir yolks of two eggs with four tablespoons sugar to a souffle, add the yolks, one tablespoon brandy, a little salt; leave until cold, then add half cup whipped cream. Put in a glass dish, decorate with whipped cream and maraschino cherries

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