Gâteau de Riz

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

5 table-spoons rice ↝ Rice, cooked, NFS [Rice]
¹⁄₂ cup powdered sugar ↝ Sugars, powdered [Sweets]
1 quart milk ↝ Milk, NFS [Milk, reduced fat]
6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
1 bay leaf ↝ Spices, bay leaf [Spices and Herbs]

for baking

Butter a mould ↝ Butter, stick, unsalted [Dairy and Egg Products]
sprinkle very fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (5)

Boil the rice and sugar in the milk, with a thin strip of lemon peel and the bay leaf, very gently until all the milk is absorbed.
When cold, add four whole eggs and two extra yolks previously well beaten, and two whites beaten to a stiff froth.
Beat all well together.
Butter a mould, and sprinkle very fine bread-crumbs all over it.
Pour in the rice and bake for half-an-hour in a quick oven.

Original Text

Gâteau de Riz

5 table-spoons rice ¹⁄₂ cup powdered sugar 1 quart milk 6 eggs Lemon peel 1 bay leaf

Boil the rice and sugar in the milk, with a thin strip of lemon peel and the bay leaf, very gently until all the milk is absorbed. When cold, add four whole eggs and two extra yolks previously well beaten, and two whites beaten to a stiff froth. Beat all well together. Butter a mould, and sprinkle very fine bread-crumbs all over it. Pour in the rice and bake for half-an-hour in a quick oven.

A small cup of strong coffee can be added while the rice is being cooked, or a handful of candied cherries after the eggs have been added.

Notes

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