Mrs Beetons Puddings and Desserts Revisited
French Rice Pudding or Gateau de Riz
To every 110g (4oz) of Rice allow:
1.1lt (2 pints) Milk
110g (4oz) Butter
1 Lemon, rind only
6 Eggs
Fine Breadcrumbs
½ tsp Salt
Sugar, to taste
Put the milk into a saucepan with the lemon rind and let it infuse for 30 minutes, or until well flavoured.
Remove the peel.
Wash and pick the rice, drain.
Add it to the milk and let it gradually swell over a very low heat.
Stir in the butter, salt and sugar and when properly sweetened, add the egg yolks, then the whites, both of which should be well beaten and added separately to the rice.
Butter a mould, sprinkle evenly with some fine breadcrumbs.
Carefully pour in the rice.
Bake the pudding in a low oven for 1 hour.
Turn it out of the mould.
Garnish the dish with preserved cherries, or any bright coloured jelly or jam.
This pudding would be exceedingly nice, flavoured with essence of vanilla.
Time: ¾ to 1 hour for the rice to swell. To be baked 1 hour in a slow oven.
Sufficient for 5 or 6 persons.
Seasonable at any time.
FRENCH RICE PUDDING or GATEAU DE RIZ
1352. INGREDIENTS - To every 1/4 lb. of rice allow 1 quart of milk, the rind of 1 lemon, 1/2 teaspoonful of salt, sugar to taste, 4 oz. of butter, 6 eggs, bread crumbs.
Mode - Put the milk into a stewpan with the lemon-rind, and let it infuse for 1/2 hour, or until the former is well flavoured; then take out the peel; have ready the rice washed, picked, and drained; put it into the milk, and let it gradually swell over a very slow fire. Stir in the butter, salt, and sugar, and when properly sweetened, add the yolks of the eggs, and then the whites, both of which should be well beaten, and added separately to the rice. Butter a mould, strew in some fine bread crumbs, and let them be spread equally over it; then carefully pour in the rice, and bake the pudding in a slow oven for 1 hour. Turn it out of the mould, and garnish the dish with preserved cherries, or any bright-coloured jelly or jam. This pudding would be exceedingly nice, flavoured with essence of vanilla.
Time - 3/4 to 1 hour for the rice to swell; to be baked 1 hour in a slow oven.
Average cost, 1s. 8d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
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