(Recipe #9, page 154)
Ingredients: Rice, whole cinnamon and lemon peel, 6 eggs, 3 ounces of butter, 3 ounces of sugar, ¼ pound of well-washed and dried raisins.
Blanch the rice, then simmer it slowly in milk with some cinnamon and lemon peel until it is done; it must be thick, not mushy. Beat the egg whites to stiff peaks. After the rice has cooled a bit, cream the butter, add sugar, grated lemon peel, egg yolks, and the cooled rice, and finally gently stir in the egg whites. Then layer the rice and the raisins in a well-buttered mold.
The raisins may be stirred into the dough before the beaten egg whites are added. Instead of raisins, finally ground almonds including 9 bitter almonds may be stirred into the butter at the beginning. Boil the pudding for 2½ hours without interruption; serve it with a white mousseline or rum sauce.
Translated by David Green.