4453 Pouding de Riz au Chocolat

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Add 50 g (2 oz) melted chocolate per 1 litre ( pt or U.S. cups) of Prepared Rice for Sweet Dishes. Fold in 2 stiffly beaten egg whites, pour into a buttered pie dish and cook in the oven.

Serve accompanied with a Chocolate Sauce mixed with an equal quantity of whipped cream.