Cream of Rice Soup

Creme de Riz

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Rice
  • 3 Quarts of Water
  • A Pint of Milk
  • The Yolks of 2 Eggs
  • A Tablespoonful of Butter
  • Pepper and Salt to Taste
  • 3 Tablespoonfuls of Cream


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 smooth stir in carefully a few spoonfuls of the boiling Rice water, and then pour the eggs and cream or milk into the saucepan with the Rice, which you have returned to the stove. Mix briskly and then draw aside and stir for two or three minutes, being very careful not to allow the mixture to boil when once the eggs have been added. Serve hot with Croutons or crackers.

On other than fast days, this is most delicious made with Chicken Consomme.