SWEET CASSEROLE OF RICE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
2.0 casseroles
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (3)
  1. Put the milk into a stewpan, with sufficient essence of bitter almonds to flavour it well; then add the rice, which should be washed, picked, and drained, and let it swell gradually in the milk over a slow fire.
  2. When it is tender, stir in the sugar, butter, and yolks of eggs; butter a mould, press in the rice, and proceed in exactly the same manner as in recipe No. 1350.
  3. When the casserole is ready, fill it with a compôte of any fruit that may be preferred, or with melted apricot-jam, and serve.
Original Text
SWEET CASSEROLE OF RICE (an Entremets). 1351. INGREDIENTS.—1-1/2 lb. of rice, 3 pints of milk, sugar to taste, flavouring of bitter almonds, 3 oz. of butter, the yolks of 3 eggs. Mode.—This is made in precisely the same manner as a savoury casserole, only substituting the milk and sugar for the stock and salt. Put the milk into a stewpan, with sufficient essence of bitter almonds to flavour it well; then add the rice, which should be washed, picked, and drained, and let it swell gradually in the milk over a slow fire. When it is tender, stir in the sugar, butter, and yolks of eggs; butter a mould, press in the rice, and proceed in exactly the same manner as in recipe No. 1350. When the casserole is ready, fill it with a compôte of any fruit that may be preferred, or with melted apricot-jam, and serve. Time.—From 3/4 to 1 hour to swell the rice, 1/2 to 3/4 hour to bake the casserole. Average cost, exclusive of the compôte or jam, 1s. 9d. Sufficient for 2 casseroles. Seasonable at any time.
Notes
—