Rice Souffle

Ingredients

• | cup rice
• 1 pint milk
• 6 eggs
• 6 table-spoons powdered sugar
• 1 table-spoon butter
• \ tea-spoon vanilla

Method

1. 1

   Cook the rice for twenty minutes in a large saucepan of salted boiling water.

2. 2

   Drain it and cook it in the milk in a double-boiler for ten minutes.

3. 3

   Beat the yolks until light and creamy.

4. 4

   Add the sugar and softened butter.

5. 5

   Stir the eggs, etc. into the rice and cook for five minutes, but do not allow it to boil.

6. 6

   Let it get cold.

7. 7

   Beat well together, add the vanilla, and lightly stir in the whites beaten to a stiff froth.

8. 8

   Bake in a buttered mould for half-an-hour.

9. 9

   Serve with a sauce.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 3. The excerpt below is the record exactly as published.

Rice Souffle | cup rice 1 pint milk 6 eggs G table-spoons powdered sugar 1 table-spoon butter \ tea-spoon vanilla Cook the rice for twenty minutes in a large sauce-pan of salted boiling water. Drain it and cook it in the milk in a double-boiler for ten minutes. Beat the yolks until light and creamy. Add the sugar and softened butter. Stir the eggs, etc. into the rice and cook for live minutes, but do not allow it to boil. Let it get cold. Beat well together, add the vanilla, and lightly stir in the whites beaten to a stiff froth. Bake in a buttered mould for half-an-hour. Serve with a sauce. Tapioca Pudding — I 5 table-spoons tapioca 1 quart milk 1 table-spoon butter | cup brown sugar (3 eggs) Soak the tapioca over night, or if this has not been done, let it simmer for half-an-hour in water. Drain and add the milk, sugar, melted 11 The Pudding Book butter and a little salt. Butter a dish and bake in a moderate oven for an hour. Three eggs and a little vanilla can be added. They should be thoroughly well beaten and stirred into the milk. * Tapioca Pudding — II 1 breakfast-cup tapioca 5 eggs 1 quart milk 1 cup powdered sugar i tea-spoon vanilla Cover the tapioca with water and soak all night. Then boil it till tender. Make a custard (see p. 15) of the five yolks, sugar and milk. Drain the tapioca. Put it into a large basin, adding a very little salt. Pour the custard over it and beat well together, adding the vanilla. Whip the whites to a firm froth. Stir them lightly in. Butter a pudding-dish and pour in the mixture. Set it in a pan of boiling water in a very moderate oven. Cover it with a dish. Bake until the custard becomes thick and a little set (it must not be as firm as a baked custard). Brown with a salamander or set in a hot oven for a few minutes. Boiled Custards PAGE Plain Custard . . . • .15 Caramel Custard . . . . .15 Chestnut Custard . . . . .16 Chocolate Custard . . . .16 Coffee Custard . . . . .16 Tapioca Custard . . . . .17 1.3 General Directions In making custards it is of the utmost im- portance that they should not be allowed to boil. They are best made in a porcelain double - boiler or in a bain-marie (see p. 15). Cooked white of egg may be added as a garnish to any custard. To prepare it, beat the whites to a stiff froth, and either put it on a sieve and steam it ; or drop a tablespoonful at a time into boiling milk, removing it with a skimmer as soon as firm. Whipped cream or ratafias may also be used. 14 Plain Custard 1 pint milk 3 or 4 yolks of eggs 3 tablespoons powdered sugar 5 teaspoon vanilla Beat the yolks in a good sized basin until light ' and creamy. Add the sugar and a very little salt. Scald the milk and pour it gradually over the yolks, stirring constantly whilst doing so. Pour the custard back into a double-boiler in the outer part of which is very hot water. Stir continually until the custard thickens. When it is thick enough it will coat the spoon. It must not boil or the custard will curdle. Strain at once into a jug. Add the flavouring when cool. Caramel Custard Melt three table-spoons of powdered sugar in a saucepan and stir it over a quick fire until it is a rich brown, being very careful that it docs not burn. Pour this into a basin and beat it well with three or four yolks of eggs. Proceed as for plain custard (see above). 15 The Pudding and ‘Chestnut Custard ] lh. chestnuts 4 eggs 4 ozs. powdered sugar 1 pint milk or cream ^ tea-spoon vanilla Boil, peel and pound the chestnuts. Add the well beaten yolks, a little salt and the sugar. Beat well together. Add the milk or cream. Beat the whites to a stiff froth and add them gradually, stirring continually. When well mixed, pour into a double boiler and stir until the custard thickens. Add the vanilla when the custard is cool. 'Chocolate Custard Add to one pint of milk three table-spoons of grated chocolate. Boil until the chocolate is melted. Proceed as for plain custard (see p. 15). When cold stir in a gill of rich cream. Serve very cold. *Coffee Custard To a pint of plain custard (see p. 15) add a coffee cup of strong, good coffee, and an extra table-spoon of powdered sugar. Omit the vanilla. 1G Pastry Book "Tapioca Custard 2 table-spoons tapioca 1 pint milk 2 eggs 5 cup powdered sugar i tea-spoon vanilla Soak the tapioca for two hours in hot water in a double-boiler. Drain. Put back and add the milk. Cook until tender and clear. Carefully mix with the tapioca the two yolks beaten well, the sugar and a little salt. Cook until the custard thickens. Take off the fire and stir in the whites beaten to a stiff froth. When cool add the vanilla. Serve very cold. B 17 Baked Custards Baked Custard (plain) Caramel Custard . Chocolate Custard . Cocoanut Custard . Coffee Custard Crime Brftlee Creme Kenversee . Lemon Custard PAGE 20 20 21 22 22 22 23 24 18 General Directions The milk for baked custards should always be boiled. It is of the greatest importance in baking custards to have a slow oven. It is a good thing to leave the oven door a little open for a short time. It is best, although not necessary, to stand the dish of custard in another containing hot water. The water should simmer. Custards can also be cooked by placing them in a large saucepan containing hot water, which should reach half-way up the mould or cups used. The water should be brought to a boil. Then the saucepan should be set back where it will simmer gently, and it should be covered. This method takes about an hour. It is best to let the custard stay in the water until it is cold. 19 Baked Custard (plain) 6 yolks 2 whites 6 table-spoons powdered sugar

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