Recipes > Desserts > Richelieu Rice

Richelieu Rice


Put three soup-spoonfuls of Carolina rice to swell in a little water, with a pat of butter. When the rice has absorbed all the water, add a pint of milk, sugar to sweeten, a few raisins, some chopped orange-peel, and some crystallized cherries, or any other preserved fruit. Put all on the fire, and when the mixture is cooked the rice ought to be creamy. Add the yolk of an egg, stir it well, and pour all into a mold. Put it to cool. Turn it out, and serve it with the following sauce, which must be poured on the shape.

A pint of milk, sugar, and vanilla; let it boil. Stir a soup-spoonful of cornflour in water till it is smooth, mix it with the boiling milk, let it boil while stirring it for a few minutes, take it from the fire, add the yolk of an egg, and pour it on the rice shape. Serve when cold.


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Attributed to Mdlle. Lust, of Brussels.


The Belgian Cookbook (1915).

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