Rice Souffle

Ingredients

• half a cup of rice
• one quart of boiling salted water
• one pint of milk
• the yolks of four eggs
• four tablespoonfuls of powdered sugar
• one tablespoonful of butter
• half a teaspoonful of vanilla

Method

1. 1

   Boil rice in salted water for fifteen to twenty minutes, then drain.

2. 2

   Cook rice in milk for ten minutes, add yolks beaten with sugar and butter, and cool.

3. 3

   Beat egg whites stiff and fold into the mixture.

4. 4

   Bake in a buttered dish for half an hour.

5. 5

   Serve with creamy sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 199. The excerpt below is the record exactly as published.

ice Souffle. Boil half a cup of once in one quart of boiling salted water .fifteen or twenty minutes, and drain it. Put the rice in the double boiler with one pint of milJc^ cook ten minutes ; add the yolks of four or six eggs beaten with four or six tablespoonfuls of powdered sugar and one tablespoonful of butter. Cook five minutes, and set away to cool ; add half a teaspoon fid of vanilla or lemon. Half an hour before serving, beat the whites of the eggs stiff, and cut them lightly into the cooked mixture. Bake in a well-buttered pudding-dish half an hour. Serve im- mediately w^ith creamy sauce. Rice Custard. Soak half a cup of cold cooked rice in one p)int of hot milk till every grain is distinct. Add the yolks of two eggs^

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