Rice Meringue

Ingredients

• One cupful of carefully sorted rice
• one quart of new milk
• the well-beaten yolks of three eggs
• three tablespoonfuls of white sugar
• a little nutmeg

Method

1. 1

   Boil rice in water until soft; drain it to remove all the water; cool it, and add new milk, the well-beaten yolks of three eggs, three tablespoonfuls of white sugar, and a little nutmeg; pour into a baking-dish, and bake about half an hour.

2. 2

   Let it get cold; beat the whites of the eggs, add two tablespoonfuls of sugar, flavor with lemon or vanilla; drop or spread it over the pudding, and slightly brown it in the oven.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 357. The excerpt below is the record exactly as published.

Rice Meringue. — One cupful of carefully sorted rice, boiled in water until it is soft ; when done, drain it so as to remove all the water ; cool it, and add one quart of new milk, the well-beaten yolks of three eggs, three table-spoonfuls of white sugar, and a little nutmeg

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