4470 Prepared Rice for Sweet Dishes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 500 g (1 lb 2 oz) Carolina rice
  • 300 g (11 oz) sugar
  • a pinch of salt
  • 2 litres ( pt or 9 U.S. cups) milk
  • 12 egg yolks
  • 1 vanilla pod or the zest of lemon or orange for flavouring and 100 g ( oz) butter.


    Wash the rice, blanch and drain it then re-wash in warm water. Drain again then place it into the milk which has been brought to the boil with the flavourings, sugar and butter and strained.

    When it reboils, cover with the lid and place to cook gently in the oven for 25–30 minutes without stirring; any displacement of the liquid will cause the rice to stick to the bottom of the pan.

    When cooked, remove from the oven and add the egg yolks mixing them in quickly and carefully with a fork so as not to break up the grains of rice which must remain whole.