Riz a la Neige

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Rice
  • A Pint of Milk
  • ¼ Cupful of White Sugar
  • The Whites of Six Eggs
  • 3 Heaping Tablespoonfuls of Powdered White Sugar
  • The Juice of a Lemon


Boil the rice with the milk, and add the whites of three eggs, well beaten with a quarter cup of sugar. Stir well, and flavor with the juice of one lemon. The mixture should be white as snow. Take from the fire as it thickens well, and set in a dish to cool. Form the Rice into small Balls of about two and a half inches square (little Boulettes, as the Creoles call them). Have the rest of the egg whites beaten to a stiff froth, with three heaping tablespoonfuls of powdered white sugar. Cover the tops of the Balls with the mixture, and place in the stove to heat. Let the Balls remain about four minutes, without browning. Take out, and serve with a cool, Sweet Cream Sauce.