Rice, Gateau of (Rice Cake)

Ingredients

• a quarter of a pound of rice
• a quart of cream
• the peel of a lemon
• eight eggs
• a quarter of a pound of butter
• a little salt
• some sugar

Method

1. 1

   Prepare the rice as directed in the recipe 'Rice, Casserole of.' Boil the cream to ensure it won't curdle.

2. 2

   Infuse lemon peel in the cream for 15 minutes, then remove it.

3. 3

   Add the rice to the cream and cook until swollen.

4. 4

   Season with salt and sugar.

5. 5

   Mix in egg yolks and beaten egg whites, then add butter.

6. 6

   Grease a mould with clarified butter and bread crumbs, pour in the rice mixture, and bake in a moderate oven for one hour.

7. 7

   Serve with preserved cherries or raisins.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1553. The excerpt below is the record exactly as published.

ice, Gateau of (rice cake).— Prepare the rice as directed in the recipe, " Rice, Casse- role of," then take some good cream, which first boil to ascertain that it will not curdle ; the quantity must be proportionate to the size of the mould you intend to use. For a quarter of a pound of rice take a quart of cream, which, however, is not always sufficient ; this depends on the rice swelling- more or less ; in this case add a little milk to it. When the cream has boiled, take the peel of a lemon, which infuse in the cream for a quarter of an hour ; take the peel out before you pour in the rice, which lay on a very slow fire till it bursts or swells ; when well swollen, add a little salt and some sugar, accordin'g to your own palate ; the sugar, however, must predominate, the salt being only intended to remedy the insipid taste that is inseparable from sweet entremets. Sugar must entirely predominate in articles for a des- sert, but in entremets it is to be used moderately. "When the rice is done enough, and properly seasoned, break eight eggs, and mix the yolks with the rice ; next beat the whites, which pour gently into the preparation ; put also a good bit of butter ; then clarify about a quarter of a pound of butter

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