Rice Pie

Ingredients

• To one quart boiling water
• add cup rice
• add quart cold milk
• teaspoon salt
• five eggs
• teaspoon extract of nutmeg
• sugar to taste
• three tablespoons sugar
• yolks of two eggs
• yolks of five eggs

Method

1. 1

   Boil rice in water until soft.

2. 2

   Remove from fire, add cold milk, salt, beaten eggs (whites and yolks separately), nutmeg, and sugar.

3. 3

   Bake in one crust.

4. 4

   If using cold boiled rice, heat it in milk and adjust proportions.

5. 5

   Bake until slightly brown.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 425. The excerpt below is the record exactly as published.

Rice-pie. — To one quart boiling water, add cnp rice and boil until soft ; remove from fire, add quart cold milk, teaspoon salt, five eggs, whites and yolks beaten separately, teaspoon extract of nut- meg, or a grated nutmeg* and sugar to taste. Some prefer to pulp rice through a sieve. Bake in one crust, and raisins may be aadea, if liked. If cold boiled rice is used, heat it in the milk, and take in proportion of one cup rice to cup and a half sweet milk : then add three tablespoons sugar beaten with yolks of two eggs and lastly the well-frOthed whites. Slightly brown the under crust, fill and bake. Or to one quart boiling milk add small cup rice flour mixed in a lit- tle cold milk, and two tablespoons butter ; when cold, stir in yolks of five eggs

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