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Rice Timbale With Peaches

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Soak in cold water for several hours 4 oz.
of dried fruit— peaches, preferably.
Then stew them, in the same water, with the addition of a little sugar.
Boil 1 oz.
of rice for one minute only, in a little water.
Wash it in cold water, and boil it in milk to which you have added vanilla—or a few drops of orange-flower water from the chemist —and sugar.
Remove from the heat when done, and whilst it is still warm, stir in the yolk, and the stiffly beaten white, of 1 egg.
Grease a deep mould with butter, sprinkle fine breadcrumbs over the butter, and put the rice in, leaving enough room in the middle for the cooked fruit.
Cover with rice, and put in the oven for 20 minutes.
Turn out the contents of the mould, and serve sprinkled with the syrup in which the fruit was cooked.

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Rice Timbale With Peaches Recipe