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Sweet Casserole of Rice (an Entremets)


  • 1 1/2 pounds of rice
  • 3 pints of milk
  • sugar to taste
  • flavouring of bitter almonds
  • 3 ounces of butter
  • yolks of 3 eggs


This is made in precisely the same manner as a savoury casserole, only substituting the milk and sugar for the stock and salt. Put the milk into a stewpan, with sufficient essence of bitter almonds to flavour it well; then add the rice, which should be washed, picked, and drained, and let it swell gradually in the milk over a slow fire. When it is tender, stir in the sugar, butter, and yolks of eggs; butter a mould, press in the rice, and proceed in exactly the same manner as in recipe for Savoury Casserole of Rice. When the casserole is ready, fill it with a compôte of any fruit that may be preferred, or with melted apricot-jam, and serve.

Time: From 3/4 to 1 hour to swell the rice, 1/2 to 3/4 hour to bake the casserole.

Sufficient for 2 casseroles.

Seasonable at any time.


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The Book of Household Management (1861).

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