Rice Meringue

Ingredients

• One half tea-cupful rice
• one quart milk
• three ounces sugar
• four eggs

Method

1. 1

   Rinse rice under water for a few minutes.

2. 2

   Place rice in a stew-pan, cover with milk, and simmer slowly for three hours without stirring.

3. 3

   Once cooled, mix in half the sugar and beaten egg yolks.

4. 4

   Pour into a pie-dish and bake for twenty minutes.

5. 5

   Whip egg whites with remaining sugar and pour over the baked rice, browning lightly in the oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 109. The excerpt below is the record exactly as published.

RICE MERINGUE — GLACE PUDDING. 163 milk, stir till very smooth, add to it the nutmeg, and break into it the butter in small pieces. Place now the remainder of the milk in a pan, and allow it to come quickly to the boiling-point ; pour it at once over the moistened arrowroot and butter, and mix well together until the butter is melted. Break now into a separate bowl the eggs, add the sugar, and beat them with a fork until the eggs are very light. Mix all the ingredients well together and pour them into a pie -dish, place the dish in a moderate oven for twenty minutes. Hice Meringue. — One half tea-cupful rice, one quart milk, three ounces sugar, four eggs

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