Chapter XX · Entremets (Sweets) · No. 2501
Built upon: No. 2404Rice Preparation for EntremetsNo. 2493TapiocaNo. 2494Sago Pudding
2501—Rice Pudding
Prepare the rice as directed under No. 2404, Rice Preparation for Entremets, and mix with it (per lb. of raw rice) the whites of fifteen eggs beaten to a stiff froth. Mould in buttered moulds sprinkled with raspings.
The cooking and the adjuncts are the same as for Nos. No. 2493, Tapioca, No. 2494, Sago Pudding, etc.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2501, p. 734. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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