Rice Meringue

Meringue de Riz

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Rice
  • 6 Creole Eggs
  • 2 Cupfuls of Sugar


Wash the rice thoroughly, and boil it in a quart of boiling water. When very soft, drain the Rice of all water by pressing through a colander, and add it to the milk. Beat the yolks of the eggs and sugar together till very light, and add the butter. Then add the juice and the grated rind of a lemon, and mix thoroughly with the Rice and milk. Place the whole mixture into a baking dish, and bake