Recipes > Desserts > Rice la Creole

Rice la Creole


  • 1/2 pound rice
  • 1 1/2 quarts sweet cream or milk
  • salt
  • sugar
  • 1 teaspoonful vanilla extract


Parboil the rice in water and drain and rinse with cold water; boil it in the sweet cream or milk and a little salt; when done sweeten with 2 tablespoonfuls sugar and flavor with the vanilla extract; in the meantime put 2 tablespoonfuls sugar in a pan and let it roast to a caramel, stirring constantly; dissolve it with a little water; add this to the rice, put on a round flat dish, sprinkle with sugar and hold a red hot shovel over for a few minutes to glaze it.


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Desserts and Salads (1920).

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