French Rice Pudding

Ingredients

• one pint of milk
• a quarter of a pound of ground rice
• two ounces of sugar
• two ounces of butter
• the yolks of three eggs
• the finely chopped rind of a lemon
• some brown bread crumbs
• the well-whisked whites of eggs

Method

1. 1

   Boil milk, sprinkle in ground rice, and cook until thick.

2. 2

   Remove from heat, stir in sugar and butter.

3. 3

   Once cool, add egg yolks and lemon rind.

4. 4

   Butter a dish, sprinkle with bread crumbs, add egg whites, pour mixture in, and bake for one hour in a moderate oven.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 47. The excerpt below is the record exactly as published.

French Rice Pudding*. Put into a pan one pint of milk, allow it to boil ; sprinkle in a quarter of a pound of ground rice, boil till thick ; re- move it from the fire ; stir in two ounces of sugar and two ounces of butter. Beat well the yolks of three eggs, add them when the mixture is cool, also the finely chopped rind of a lemon ; butter a dish and sprinkle over some brown bread crumbs. Add lastly the well-whisked whites of eggs

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