284 Rice Panada

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Suitable for various forcemeats.


  • 200 g (7 oz) rice
  • 6 dl (1 pt or 2⅝ U.S. cups) white Bouillon
  • 20 g ( oz) butter


Place the rice in a pan with the Bouillon and the butter; bring to the boil, cover and cook in the oven for 40–45 minutes without stirring. Remove from the oven and mix vigorously with a wooden spoon so as to work the rice to a paste; allow to cool.