Tart of Ryce

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Original Source

Boyle your Rice, and put in the yolkes of two or three Egges into the Rice, and when it is boyled, put it into a dish, and season it with Suger, Sinamon and Ginger, and butter, and the juyce of two or three Orenges, and set it on the fire againe. (The Good Huswifes Jewell, Thomas Dawson, 1596)




Put the egg yolks, sugar, juice, and spices in a bowl and stir to combine. Cook the rice using the absorption method (just follow the directions on the packet). When the rice is just done, stir in the butter, then tip the hot rice into the bowl with the egg yolks. Give it a quick stir to distribute the egg. Can be served as-is, or cooked gently over a low heat for a more solid result.

See Also

Peerless Kitchen