Recipes > Desserts > Rice Brioche

Rice Brioche


  • brioche dough
  • 1 cup rice
  • 1 pint milk
  • 1/2 teaspoonful salt
  • 3 eggs
  • 3 tablespoonfuls sugar
  • 4 tablespoonfuls finely chopped almonds
  • 2 tablespoonfuls finely cut citron
  • 1/4 teaspoonful cinnamon


Prepare a brioche dough the same as in foregoing recipe with the addition of 2 tablespoonfuls sugar and the grated rind of 1 lemon; while this is rising put the rice in a saucepan with cold water over the fire, let it come to a boil, drain in a sieve and rinse with cold water; return the rice to saucepan, add the milk, salt and boil till tender; remove it from the fire and when cold mix the rice with the beaten whites of the eggs, sugar, almonds, citron and cinnamon; when the dough has risen to double its height divide it into 2 equal parts and roll each part out on a floured board to 1/2 inch in thickness; spread over each part an equal portion of the rice, fold together, press the edges firmly, so that the rice cannot fall out, shape it in the form of a long square and lay in buttered tin pans; brush over with the yolks of the 3 eggs, sprinkle thickly with finely chopped almonds and dust with powdered sugar; set in a warm place and let it rise for 1/2 hour; then bake in a medium hot oven about 1/2 hour; if the oven should be too hot cover with paper; serve with the following sauce:


  • 2 tablespoonfuls butter
  • 8 tablespoonfuls powdered sugar
  • 2 eggs
  • a little nutmeg
  • 4 tablespoonfuls rum
  • 1 teaspoonful vanilla


Stir the butter with the powdered sugar to a cream and add the eggs, nutmeg and rum with the vanilla; stir until white; put the bowl which holds the mixture into a vessel of boiling water, stir over the fire, add gradually 1 cup boiling water, stir to a creamy sauce and serve.

NOTE. Half these quantities will be sufficient for a family of 6 persons.


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Desserts and Salads (1920).

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