The Times Picayune Publishing Company

Rice Dumplings

Echaudes de Riz

Preparation info
    • Difficulty

      Medium

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

It was the old Creole cooks who first evolved that famous Creole dessert, Rice Dumplings. They are made as follows:

Ingredients

  • ½ Cupful of Flour
  • 3 Cupfuls of Ground Rice
  • 8 Apples

Method

Pare the apples and take out the cores, leaving the Apples whole. Take the ground cinnamon and sugar, and mix well, and fill the cores with this mixture. In the meantime boil the Rice in milk till it comes to the consistency of flour, having added the grated peel of an orange and a half teaspoonful of grated nutmeg and a half cup of flour. Take off the fire, and let it cool. Then cover each App