CookEat Recipe

Rice Pudding au Nectar

Name: Rice Pudding au Nectar
Ingredients: 113 Gramme Rice — Raw rice, four ounces; source unit: gramme; 473 Millilitre Milk — Milk, one pint; source unit: millilitre; 0.5 Teaspoon Vanilla essence — Vanilla essence; source unit: teaspoon; 1 Mandarin rind — Mandarin rind, later removed; 85 Gramme Sugar — Sugar, three ounces; source unit: gramme; 59 Millilitre Honey — Honey, half gill; source unit: millilitre; 237 Millilitre Cream — Cream, two gills; source unit: millilitre; 4 Egg yolk — Egg yolks; 2 Tablespoon Coconut — Shredded coconut topping; source unit: tablespoon; Water — Boiling water for rice blanch

Mandarin-scented rice baked with honey, cream, yolks and coconut. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2429. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Egg custard74°C and rapid chilling for cold service; clean mandarin peel. Limites : Rice blanch water, absorption, dish capacity and finished yield unknown.

Type: Dessert

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Blanch four-ounce raw rice in unquantified boiling water five minutes, drain. Simmer in pint milk, vanilla, mandarin rind and three-ounce sugar forty minutes; discard rind.
Step 2
Stir in half-gill honey, two gills cream and FOUR yolks three minutes, transfer to baking dish, top with TWO tablespoons coconut. Oven-bake twenty-minute guide to safe egg custard centre74°C; serve hot or rapid-chill cold.

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