Rice Puree or Shlem
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt rice
- lozhka butter
- egg yolks
- stakan thick cream
Instructions
- Parboil, drain, and cook the rice soft with butter.
- Rub hot through a sieve, thin with bouillon, boil, and strain.
- Add a yolk-cream liaison and heat very hot without boiling.