Recipes > Soup > Rice Soup > Cream of Rice

Cream of Rice


  • 1/3 cup of rice
  • 1 white onion
  • 1 stick of celery
  • 1 quart of milk
  • 1 heaping tablespoonful of butter
  • 1 egg yolk
  • 2 tablespoonfuls of cream
  • 1 teaspoonful of parsley minced very fine


Wash the rice carefully and put it on the fire in a pint of boiling water with the onion and celery, let it cook slowly for an hour, then stir in the milk and let it come to a boil, add the butter, and press through a purée sieve. Put the soup back on the fire while beating the egg yolk with the cream and parsley. Remove the soup from the fire, stir in the egg and cream, pour into the tureen and serve.


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The Golden Age Cook Book (1898).

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