4623 Pouding de Riz à la Crème

Rice Pudding with Cream

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This pudding can be served as it is or as an accompaniment with cold stewed fruits. It is prepared in the same way as hot Rice Pudding with Cream but instead of placing it in the oven to glaze after adding the eggs, the mixture should be allowed to cool before adding a little whipped cream, 4 sheets of soaked and melted gelatine and 125 g ( oz) roughly crushed soft macaroons saturated with Kirsch, per 1 litre ( pt or U.S. cups) rice mixture.

Pour the mixture into the service dish, allow it to set then dredge with icing sugar and mark trellis-fashion with a red hot iron.