Odteau De Riz, or French Rice Pudding
Ingredients
Directions
Prepare
Remove discolored grains from the rice and wash it in several waters.
Tie the rice loosely in a pudding cloth.
Cook
Boil the rice in water for 45 minutes.
Ensure there is enough room for the rice to swell without becoming watery.
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.
Explore the science
What each ingredient does
- Rice
- Forms the body of the pudding as its starch swells and softens during boiling.
The step that matters
Leave room for the rice to swell. Rice absorbs water and expands as it cooks. If the cloth is tied too tightly, the grains cannot swell fully and the pudding can turn watery and dense.
“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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