Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three tablespoonfuls of rice picked
- a pint of milk
- a piece of vanilla
- a gill of milk
- a gill of cream
- a pinch of isinglass dissolved in a little water
- two lemons
- four eggs
Directions
rose are too beautiful to be rejected in cookery because they are used in perfumery.
The British form of rice pudding is very excellent for young children I have no doubt ; but for such as know how to eat, this is how a rice pudding should be made.
Having boiled your rice in milk with plenty of sugar and the thin outer rind of two lemons, pour it into a basin to cool, and when cold stir into it several eggs ; add a small quantity of candied citron cut up small, and pour the whole into a mould previously buttered and bread- crumbed. Bake half an hour and serve. This is very good cold, and may be served with custard or jam as a sauce.
Rice so prepared can be used as a border for stewed fruit, as can also rice plainly boiled in milk or in water. Or again, the border may be made of a bouillie (porridge) of ground rice and milk ; and this latter is as pleasant an adjunct to a dish of stewed fruit as any I know of. But the best of all sweets made with rice is what is known as Riz i i/Imperatrice, of which the follow- ing is the recipe :
Boil three tablespoonfuls of rice picked and washed clean, in a pint of milk with sugar to taste and a piece of vanilla ; when quite done put it into a basin to get cold. Make a custard with a gill of milk and the yolks of four eggs ; when cold mix it -with the rice. Beat up into a froth a gill of cream with some sugar and a pinch of isinglass dissolved in a little water ; mix this very lightly with the rice and custard. Fill a mould with the mjxture and set it on ice ; when sufficiently iced, turn it out and serve with any cold jam sauce or a salad of fruit — such as strawberries — round it. This latter is simply the fruit freed from stalks and tossed in plenty of powdered loaf sugar and a small quantity of pale brandy.