Recipes > Desserts > Rice la Conde

Rice la Conde


Simmer the rice in milk till it is tender, sweeten it, and add, for a medium-sized mold, the yolks of two eggs. Let it thicken a little, and stir in pieces of pineapple. Pour it into a mold, and let it cool. Turn it out when it has well set, and decorate with crystallized fruits. Pour round it a thin apricot syrup.


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Attributed to Mme. Spinette.


The Belgian Cookbook (1915).

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