Rice Pudding with Compote of Oranges

Ingredients

• 4 cup rice
• 1 cup cold water
• 1} cups milk
• 1 pint heavy cream
• Yolks 3 eggs
• # cup sugar
• Few grains salt
• Peel oranges

Method

1. 1

   Wash and pick over rice, add cold water, and cook in double boiler for thirty minutes.

2. 2

   Drain, return to double boiler, add milk and cook until rice is tender; then rub through a sieve.

3. 3

   Beat egg yolks, add sugar and salt, and pour on hot rice gradually.

4. 4

   Cook until mixture thickens, cool and freeze.

5. 5

   Fold in cream beaten until stiff, mould, pack in salt and ice, and let stand for two hours.

6. 6

   Cook oranges in a thick syrup flavored with lemon juice, then cool.

7. 7

   Remove pudding from mould and garnish with oranges.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 46. The excerpt below is the record exactly as published.

RICE PUDDING WITH COMPOTE OF ORANGES. 4 cup rice Yolks 3 eggs 1 cup cold water # cup sugar 1} cups milk 1 pint heavy cream Few grains salt Wash and pick over rice, add cold water, and cook in double boiler thirty minutes. Drain, return to double boiler, add milk and cook until rice is tender; then rub through a sieve. Beat egg yolks, add sugar and salt and pour on, gradually, the hot rice. Cook until mix- ture thickens, cool and freeze. Fold in cream beaten until stiff, mould, pack in salt and ice, and let stand two . hours. , Peel oranges

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