CREME DE RIZ

Ingredients

• one-half Ib. of rice
• one quart of white consommé
• one pint of white consommé
• four tablespoonfuls of rice cream
• one-half pint of cold milk
• three pints of boiling milk

Method

1. 1

   Wash one-half Ib. of rice in cold water; blanch it; cool it, and cook it very gently in one quart of white consommé.

2. 2

   Crush in the mortar; rub through tammy, and dilute the rice purée with one pint of white consommé.

3. 3

   Heat and finish the preparation, when dishing up, with the necessary quantity of cream.

4. 4

   Or pour four tablespoonfuls of rice cream, diluted with one-half pint of cold milk, into three pints of boiling milk; set to boil, stirring the while, and leave to cook very gently for twenty-five minutes.

5. 5

   Rub through tammy, and finish the preparation, when dishing up, with the required quantity of cream.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 143. The excerpt below is the record exactly as published.

CREME DE RIZ Wash one-half Ib. of rice in cold water; blanch it; cool it, and cook it very gently in one quart of white consommé. Crush in the mortar; rub through tammy, and dilute the rice purée with one pint of white consommé. Heat and finish the preparation, when dishing up, with the necessary quantity of cream. Or pour four tablespoonfuls of rice cream, diluted with one- half pint of cold milk, into three pints of boiling milk

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