Rice Meringue from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Wash the rice thoroughly, and boil it in a quart of boiling water. When very soft, drain the Rice of all water by pressing through a colander, and add it to the milk. Beat the yolks of the eggs and...
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Cooking tools:
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Grater
- Wooden spoon
- Measuring cup
- Measuring spoon
- Baking dish
- Oven
Ingredients
- A Cupful of Rice
- 6 Creole Eggs
- 2 Cupfuls of Sugar
- A Pint of Milk
- 2 Tablespoonfuls of Butter
- The Grated Rind and the Juice of a Lemon
- 6 Tablespoonfuls of Powdered White Sugar
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