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Dessert

Rice Blanc Mange

A sweet rice pudding made with water, cream, sugar, and flavored with rose, orange flower, or peach water.

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 2 ingredients
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Rice Blanc Mange

Ingredients

Directions

Make the rice base

  1. Wash and pick a teacupful of rice.

  2. Boil it in a pint of water until soft, reduce to one-third; do not let it burn, and put salt in the rice when boiling.

  3. Take it off and beat in about half a pint of cream or rich milk.

  4. Boil a little more.

Season and serve

  1. Season to taste with powdered sugar and rose water, orange flower or peach water.

  2. Set it to cool and eat with cream; add wine if preferred.

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". Recipe from a historical cookbook (Internet Archive).

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)
Softens as it simmers, thickening the liquid and giving the pudding its body.
Cream
Adds richness and fat, giving a smoother, silkier texture to the pudding.

The step that matters

Boiling the rice without letting it burn. Rice settles and sticks to the base of the pan as the water reduces. Keeping the heat gentle and stirring prevents scorching, which would add a bitter, burnt taste to the whole pudding.

“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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