Pudding de Riz à l'Anglaise (English-Style Rice Pudding)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 180 grammes raw rice
- 1 litre milk
- 50 grammes sugar
- 80 grammes butter
- 3 eggs
- butter for the dish
- icing sugar
Instructions
- Cook 180 grammes of raw rice with a litre of milk flavoured at will, 50 grammes of sugar and 80 grammes of butter, keeping the grain fairly firm and the mixture a little liquid.
- Bind with 3 eggs.
- Cook in the oven in a special buttered dish.
- On taking it from the oven, dust the surface with icing sugar.