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Rice Dish

4 servings

Ingredients

• 75 g rice
• 0.25 l cream
• cinnamon (whole) (a little)
• salt (a little)
• lemon zest (a little)
• 75 g butter
• 100 g sugar (finely sifted)
• 5 pcs egg yolks
• 5 pcs egg whites (beaten)
• sugar and slivered almonds (for sprinkling) (a little)
• vanilla sauce or fruit juice (for serving) (as needed)

Instructions

1. Wash and blanch the rice well; after boiling it several times, drain the water and pour the rice into cold water to cool.
2. Bring the cream to a boil with a little whole cinnamon, salt, and lemon zest.
3. As soon as it boils, add the rice and cook slowly over a gentle heat until soft, making sure the grains remain as whole as possible.
4. Stir the butter into the boiling rice and let it cool.
5. In an earthenware bowl, gradually beat the finely sifted sugar with the egg yolks until frothy, then stir in the cooled rice, removing the cinnamon and lemon zest, and finally fold in the beaten egg whites.
6. Pour the mixture into a greased mold, sprinkle the top with sugar and slivered almonds, and bake at moderate heat for forty-five minutes.
7. Serve unstirred with vanilla sauce or fruit juice.

Modernized from a treasured 19th-century German cookbook.