Recipes > Desserts > Rice Pears

Rice Pears


  • 1/4 pound rice
  • 1 pint milk
  • salt
  • 2 tablespoonfuls sugar
  • 1 tablespoonful butter
  • lemon peel
  • 3 eggs
  • 1 tablespoonful finely chopped almonds
  • preserved cherries or marmalade
  • fine bread crumbs
  • cinnamon


Parboil the rice in water, drain in a colander and rinse with cold water; return it to the saucepan, add the milk, a little salt, the sugar, butter, a little grated lemon peel and boil slowly till done; remove the rice from the fire; when cooled off add the yolks of the eggs and the almonds; spread this rice onto a long dish and when cold divide it into equal parts with a spoon the size of an egg; form them into the shape of a pear and press a preserved cherry or a little marmalade in the center of each; roll them first into fine bread crumbs, then into the beaten white of egg; then roll again in the bread crumbs and fry them a light brown in boiling lard; put a small piece of cinnamon in the end of each piece, to form the stern, and serve hot with wine sauce.


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Desserts and Salads (1920).

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