Ingredients

  • 1 glass rice, that is, ½ lb
  • 3 glasses cream or whole milk
  • ¼ lb candied peel
  • lb butter
  • ½ glass sugar
  • 5–6 eggs
  • about 4 pieces sugar
  • ½ spoon butter

Method

Wash 1 glass rice in cold water and drain. Barely cover the rice with fresh water, boil until half cooked, drain, rinse with cold water, and drain completely. Pour the rice into a saucepan, add 3 glasses whole milk, and boil until cooked, but not overcooked. The grains should remain separate. Add lb butter and let cool. Sprinkle on ½ glass or more sugar and 1 spoon chopped candied peel, beat in 6 egg yolks, and add 6 beaten egg whites. Pour into a mold and bake in the oven. To serve, turn out onto a platter, strew with sugar, and pour on syrup or sauce [see Sauces for Puddings].

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