Home › The Principles of Cookery › Rice Omelet

Rice Omelet

Take half a pound of rice and boil it till tender in a pint and a half of milk; boil a stick of vanilla in half a pint of cream, and stir the cream into the warm rice with half a pound of fresh butter. When cool, add the yolks of ten eggs well beaten up, some white sugar, and a very little salt. Last of all, stir in the whites when beaten to snow; bake the omelet rather less than an hour.