Home › The Principles of Cookery › Timbales of Rice, with Fruit

Timbales of Rice, with Fruit

Wash a quarter of a pound of best Carolina rice, drain it on a hair sieve, and put it in a clean saucepan with a pint of cold new milk, a pinch of salt, and three or four large lumps of sugar which have been rubbed upon the rind of a fresh lemon or a Seville orange to extract the flavour. Put the saucepan at the side of the fire that the rice may swell very slowly and gradually; then stir it well, put it on the fire, add a lump of butter the size of a walnut, and let the rice boil gently until it has absorbed all the milk and is so tender that it can be crushed to a smooth paste with the back of a wooden spoon. Unless it is allowed to boil very gently and till it is quite dry it will not answer the purpose. Have ready some small buttered cups, beat the rice well, press it into the cups while it is still warm, and let it remain in them until quite cold. Boil the strained juice of a large fresh lemon with a quarter of a pound of loaf sugar to a clear syrup, and slice into this six apples peeled and cored. Let them simmer gently until reduced to pulp, take them off the fire for a minute or two, and stir gradually into them the well-beaten yolks of four eggs. Beat them over the fire for two minutes, then let them cool. Turn the rice out of the moulds. If it is found to be at all difficult to do this, set the cups in hot water for a minute or two, again reverse them on a baking-tin, and with the point of a sharp knife carefully scoop out a hollow in the centre of each. Fill this with the prepared apples, and brush the timbales all over with the white of egg whisked to a froth and mixed with powdered and sifted sugar. Pour upon the fruit as much of this icing as is left, and bake the timbales in a well-heated oven. Serve very hot. Time to bake the timbales, a quarter of an hour. Probable cost, 3d. each. Sufficient for a small dish.