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Richelieu Rice

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "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. Put three soup-spoonfuls of Carolina rice to swell in a little water, with a pat of butter.
  2. When the rice has absorbed all the water, add a pint of milk, sugar to sweeten, a few raisins, some chopped orange-peel, and some crystallized cherries, or any other preserved fruit.
  3. Put all on the fire, and when the mixture is cooked the rice ought to be creamy.
  4. Add the yolk of an egg, stir it well, and pour all into a mold.
  5. Put it to cool.
  6. Turn it out, and serve it with the following sauce, which must be poured on the shape.
  7. A pint of milk, sugar, and vanilla;
  8. let it boil.
  9. Stir a soup-spoonful of cornflour in water till it is smooth, mix it with the boiling milk, let it boil while stirring it for a few minutes, take it from the fire, add the yolk of an egg, and pour it on the rice shape.
  10. Serve when cold.
  11. [Mdlle.
  12. Lust, of Brussels.]