Home › The Principles of Cookery › GATEAU DE RIZ (French Rice Pudding)

GATEAU DE RIZ (French Rice Pudding)

Put four ounces of rice into a saucepan, with a quart of new milk, two table-spoonfuls of sugar, and the rind of half a lemon. Simmer gently until the rice is tender and the milk absorbed. Let it cool, then mix with it the well-beaten yolks of six large eggs. Pour a little clarified butter into a copper cake-mould, and turn it round on an incline until the butter has coated every part of it and is firm. Sprinkle some finely-grated bread-crumbs in the mould, and shake it well, so that they may cover the surface evenly. Beat the whites of the eggs to a firm froth, and mix them with the rice, then put it very gently into the mould, so as not to displace the crumbs, and bake in a moderate over for one hour. The pudding should turn out firm and brown, looking like a cake. Probable cost, 1s. 2d. Sufficient for a good-sized mould.