Name: Rice Maltaise
Yield: 8 servings
Cuisine: United States
Ingredients: 5 seedless oranges, peeled and cut into thin slices; 1 cup sugar; 1 cup heavy cream, whipped; 2 tablespoons orange liqueur (optional); 2 tablespoons orange liqueur; 1 tablespoon grated orange rind; 2 tablespoons orange juice; 1 envelope unflavored gelatin; ½ cup sugar; ½ cup uncooked rice; 4 eggs, separated; 2¾ cups milk, scalded; ½ cup orange juice; ¼ cup water

Preparation info

8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

½ cup uncooked rice
2¾ cups milk, scalded
4 eggs

Method

Cook the rice in boiling water for five minutes; drain. Place in the top part of a double boiler with two cups of the milk. Cook over boiling water, stirring occasionally, for about thirty-five minutes, or until the rice is tender. Cool.
Beat the egg yolks with the sugar and gradually beat in the remaining milk. Heat, stirring, until the mixture thickens

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Rice Maltaise

Ingredients

Method

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