Recipes > Desserts > Rice White Pot

Rice White Pot


  • 1 pound of rice
  • 2 quarts of new milk
  • 1/4 pound of almonds blanched
  • 2 quarts of cream
  • 2 or 3 blades of mace
  • 9 eggs, only 5 whites
  • rose-water
  • sugar
  • candied orange and citron


Boil the rice, previously well washed in the new milk, till it is much reduced, quite tender, and thick; beat it in a mortar, with the almonds, putting it to them by degrees as you beat them. Boil the cream with the mace; mix it light with the eggs well beat, and a little rose-water; sweeten it to your taste. Cut some candied orange and citron very thin, and lay it in. Bake it in a slow oven.


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The Lady's Own Cookery Book (1844).

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