Rice Blanc Mange
Ingredients
Directions
Cook the rice
Boil a teacupful of rice in a pint of water, with a blade of mace, and a teaspoonful of salt.
When it swells out and becomes dry, add sufficient milk to prevent it from burning.
Boil until quite soft, stirring to keep it from burning.
Sweeten with white sugar.
Mold and serve
Dip molds in cold water, and turn in the rice.
To be eaten with cream or rich milk, flavored with nutmeg or wine.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Rice (in the method)
- Its starch swells and thickens as it simmers, giving the dish its body.
- Milk (in the method)
- Adds moisture and richness, and keeps the rice soft as it cooks.
- White sugar (in the method)
- Adds sweetness to the finished dish.
The step that matters
Adding milk and stirring while the rice cooks. Once the rice has absorbed its water and turned dry, its starch sticks to the bottom of the pan and scorches easily. Adding milk and stirring keeps the rice moist and loosens it from the pan, so it cooks evenly and does not burn.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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