Rice Impératrice

Preparation info

  • Yield:

    1 qt

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric
Rice, long-grain



  1. Rinse and drain the rice. Simmer it slowly in the milk, covered, until tender. Add the vanilla.
  2. Whip the egg yolks and sugar together. Stir in a little of the hot milk from the rice mixture. Then stir the egg yolk mixture into the rice mixture. Cook very slowly for a few minutes, stirring constantly, until it is lightly thickened.