Custard and Pudding, Misc Desserts, Rice Dishes

French Rice Pudding (Rice A La Royale)

  • 3/4 cup Rice
  • 2 cups Milk
  • 4 tablespoons Sugar
  • Pinch Salt
  • ~ Whipped cream
  • CUSTARD ~
  • 4 Egg yolks
  • 4 tablespoons Sugar
  • 4 tablespoons Cornstarch
  • 2 cups Milk
  • ~ Vanilla
  • 1 tablespoon Unflavored gelatin
  • 6 tablespoons Heavy cream
  • 1 to 2 tablespoons Kirsch

    • Simmer rice in milk, sugar and salt until tender. Cool.

    To make CUSTARD; combine egg yolks and sugar, and beat well.Add cornstarch and blend until smooth.Heat the milk slightly, with vanilla totaste, and pour on to egg mixture. Return mixture to saucepan and cook until thick and smooth, stirring constantly. Cool. Stir gelatine, dissolved in a little HOT water, into custard, and when cool add cream and Kirsch. Leave to thicken slightly.

    Stir in rice mixture and turn, into a wetted mold. Refrigerate for several hours. Turn out and decorate with whipped cream.

    Serve very cold.

    Serves 4 to 6.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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