Creme de Riz

Name: Creme de Riz
Ingredients: a cup of rice; one-third water; two-thirds milk; a piece of vanilla bean; a pint of double cream; flavor with sherry

From Pan-Pacific cook book, 1915

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2741Calories

38 gProtein

197 gCarbs

184 gFat

Full nutrition (34 nutrients)

Calories2741 kcal

Protein38 g

Carbohydrates197 g

Fiber2.3 g

Sugars26 g

Total Fat184 g

Saturated Fat105 g

Monounsaturated Fat38 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol541 mg

Sodium309 mg

Potassium1507 mg

Calcium953 mg

Iron7.9 mg

Magnesium144 mg

Phosphorus974 mg

Zinc5.1 mg

Copper0.5 mg

Manganese2.1 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.4 mg

Vitamin K11 mcg

Vitamin B60.7 mg

Vitamin B122.6 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.5 mg

Folate410 mcg

Choline97 mg

Caffeine0 mg

Water1047 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 75. The excerpt below is the record exactly as published.

CREME DE RIZ— FRENCH Wash a cup of rice well and place in a double boiler. Cover for an inch with one-third water and two-thirds milk brought to the boiling point. Add a piece of vanilla bean which remove after ten minutes. When the rice is tender and has absorbed the liquid, pile as lightly as possible in a ring or oval on a platter and chill. Sweeten and whip a pint of double cream, flavor with sherry

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