Cream of Rice Soup

Creme de Riz

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Rice
  • 3 Quarts of Water
  • A Pint


Wash the rice thoroughly, rubbing dry. Put it into a saucepan with one quart of cold water; when swelled add one quart of boiling water, and when it begins to get very tender add the remaining quart of boiling water. Then add the pepper and salt. Take from the fire, mash the Rice well and rub all through a sieve. Beat up the yolks of the eggs well with a few tablespoonfuls of cream. When quite