Rice Timbales, Plain

Ingredients

• y, pound rice
• 1 pint milk
• Vs teaspoonful salt
• 1 ounce butter
• yolks of 2 eggs

Method

1. 1

   Wash and place the rice in a saucepan over the fire, cover with cold water, cook 5 minutes; drain and rinse with cold water.

2. 2

   Return to the saucepan, cover with milk, add salt and butter, cook until done.

3. 3

   Remove from fire, add the yolks of eggs, mix well.

4. 4

   Fill the rice into small buttered timbale forms, set in a pan half filled with hot water, place in a medium-hot oven, and bake 10 minutes; then unmold and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 348. The excerpt below is the record exactly as published.

ice Timbales^ Plain. — Wash and place y, pound rice in a saucepan over the fire, cover with cold water, cook 5 minutes; 622 RIOB, HOMINY, AND BREAD CROUSTADES. 623 drain and rinse with cold water; return to the saucepan^ coTer with 1 pint milk, add Vs teaspoonful salt, 1 ounce butter, cook until done ; then remoTe from fire, add the yolks of 2 eggs

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