Rice—Caramel

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 (9)
For the caramel lining
For the rice mixture
For serving
Instructions (18)
Caramel Lining
  1. Put about 1/2 lb. sugar into a saucepan with just enough water to cover the sugar.
  2. Cook quickly till it has browned.
  3. Put the browned sugar into the oiled mould or cake-tin which is to be used.
  4. Turn it about till the burnt sugar covers the bottom and sides, lining the mould with sugar as it were.
  5. Put mould aside till wanted.
Rice Preparation
  1. Soak 1/2 lb. of Carolina rice in hot water for about 10 minutes.
  2. Drain off the water.
  3. Put the rice into 2 pts. of boiling milk.
  4. Cook it slowly but thoroughly.
  5. Leave it to cool.
Mixing and Baking
  1. Stir together six yolks of egg, 1/4 lb. sugar, and some pounded vanilla for 1/4 hour.
  2. Mix in the rice, which must be all but cold.
  3. Beat the whites (all 6) to a froth by themselves.
  4. Lightly mix the beaten whites in thoroughly.
  5. Quickly put all into the mould.
  6. Place the mould into a saucepan with just enough water to go half-way up the mould.
  7. Put the saucepan into the oven or into the bain-marie for 1/2 hour.
Serving
  1. Serve with Custard Sauce No. 1—German (see Sweet Sauces).
Original Text
Rice—Caramel. (Miss “Paula” Schuster.) About ½ lb. sugar must be put into a saucepan with just enough water to cover the sugar; cook quickly till it has browned; it is then put into the oiled mould or cake-tin which is to be used; turn it about till the burnt sugar covers the bottom and sides—lining the mould with sugar as it were. Put mould aside till wanted. Now soak ½ lb. of Carolina rice in hot water for about 10 minutes, drain off the water, and put the rice into 2 pts. of boiling milk, and cook it slowly but thoroughly, then leave it to cool. Six yolks of egg, ¼ lb. sugar, and some pounded vanilla must now be all well stirred together for ¼ hour, then the rice, which must be all but cold, has to be mixed in—the whites (all 6) must be beaten to a froth by themselves, then lightly mixed in thoroughly, and all quickly put into the mould. The mould to go into a saucepan in which must be just enough water to go half-way up the mould; the saucepan to go into the oven or into the bainmarie for ½ hour. Serve Custard Sauce No. 1—German, with this dish (see Sweet Sauces).
Notes
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