Gâteau de Riz

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
For a large pudding
For steaming
For baking
For serving
Instructions (8)
  1. First wash the rice well, then drain it, and put it into a stewpan and just cover it with milk.
  2. Put the lid on, but stir pretty frequently till it boils; then draw to one side and let it simmer for 2 hours, adding the rest of the cold milk gradually.
  3. Beat up the 3 yolks of egg well, by themselves in a basin, and to them add first the sugar, then the lemon peel, and lastly, the swelled milky rice; but this last must be all but cold before you add it.
  4. After the rice, add 2 whites of egg whisked by themselves, and mixed in lightly just before putting the mixture into the mould.
  5. Steam as you do Semolina Pudding—No. 1, Steamed (see Sweet Puddings).
  6. If the pudding is to be steamed, first butter a mould, and then line it with browned bread-crumbs; or ornament with dried cherries and angelica; for a variety use powdered ratafia, both to flavour and to brown; but if baked, you may, if you prefer it, use flour to line the mould instead of brown bread-crumbs.
  7. Ten minutes before serving, heat the dish in which the pudding is to go to table, and turn the filled mould upside down on it; keep it warm; remove the mould off, the shape gently at the last moment at the dining-room door.
  8. Serve with strained Apricot or Cherry Sauce in a boat (see Sweet Sauces).
Original Text
Gâteau de Riz." (Mrs. Thomas.) Ingredients. 3 eggs, taking away 1 white; 1 1/4 pts. of milk, the thin grated rind of a lemon, 2 ozs. of pounded white sugar, and a small teacupful of rice. (For a large pudding, 5 yolks, 3 whites, 2 pts. of milk, 3 to 5 large tablespoonfuls of rice.) First wash the rice well, then drain it, and put it into a stew- pan and just cover it with milk. Put the lid on, but stir pretty frequently till it boils; then draw to one side and let it simmer for 2 hours, adding the rest of the cold milk gradually. Beat up the 3 yolks of egg well, by themselves in a basin, and to them add first the sugar, then the lemon peel, and lastly, the swelled milky rice; but this last must be all but cold before you add it. After the rice, add 2 whites of egg whisked by them- selves, and mixed in lightly just before putting the mixture into the mould. Steam as you do Semolina Pudding—No. 1, Steamed (see Sweet Puddings). If the pudding is to be steamed, first butter a mould, and then line it with browned bread-crumbs; or ornament with dried cherries and angelica; for a variety use powdered ratafia, both to flavour and to brown; but if baked, you may, if you prefer it, use flour to line the mould instead of brown bread- crumbs. Ten minutes before serving, heat the dish in which the pudding is to go to table, and turn the filled mould upside down on it; keep it warm; remove the mould off, the shape gently at the last moment at the dining-room door. Serve with strained Apricot or Cherry Sauce in a boat (see Sweet Sauces).
Notes
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