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French Rice Pudding, or Gateau de Riz

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1352.
  2. INGREDIENTS.--To every 1/4 lb.
  3. of rice allow 1 quart of milk, the rind of 1 lemon, 1/2 teaspoonful of salt, sugar to taste, 4 oz.
  4. of butter, 6 eggs, bread crumbs.
  5. 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;
  6. then take out the peel;
  7. have ready the rice washed, picked, and drained;
  8. put it into the milk, and let it gradually swell over a very slow fire.
  9. 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.
  10. Butter a mould, strew in some fine bread crumbs, and let them be spread equally over it;
  11. then carefully pour in the rice, and bake the pudding in a slow oven for 1 hour.
  12. Turn it out of the mould, and garnish the dish with preserved cherries, or any bright-coloured jelly or jam.
  13. This pudding would be exceedingly nice, flavoured with essence of vanilla.
  14. Time.--3/4 to 1 hour for the rice to swell;
  15. to be baked 1 hour in a slow oven.