
Rice Fritters with Powdered Sugar
Small hot fritters of cooked rice, eggs and baking powder, served with powdered sugar and optional cooked fruit.
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Small hot fritters of cooked rice, eggs and baking powder, served with powdered sugar and optional cooked fruit.

Thin rolled rice-flour pancakes with vanilla.

Mandarin-scented rice baked with honey, cream, yolks and coconut.

A cold caramel-coated milk-rice ring with apple compote and kirsch in its centre.

Very soft milk-cooked rice lightened with whipped egg whites, scented with vanilla and rum, and baked until puffed.

A creamy rice pudding with fresh coconut and vanilla whipped cream.

Hot sweet milk-cooked rice served with cream and sugar separately.

Carolina rice cooked in milk with vanilla/lemon, seeded raisins and a separate gill of whipped cream.

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Tender cornmeal biscuits with butter, rendered lard and large raisins, mixed briefly like shortcrust pastry without yeast or added water.

Peach and maraschino ice cream moulded into a brick and served with pineapple, raspberry and rum sauce.

A cold ricotta pudding with finely ground almonds and lemon zest, baked in a buttered breadcrumb-coated mould.

Hot rice pudding in strained sweet-almond milk.

Vanilla custard ice cream churned with chopped roasted hazelnuts, with their brown skins retained.

Citrus sorbet lightened with vanilla meringue and finished with rum.

A rich butter cake lightened with folded egg whites and a restrained rosewater fragrance.

Golden baked popovers scented faintly with rosewater, risen around a tender set centre that may be partly hollow.

Clear clarified lemon-rum gelatin set in a quart mould and unmoulded.

Large rum-flavoured sweet soufflé omelette with piped self-batter decoration.

Small amaretti lightly moistened with rum, dipped in a rested egg-white batter and fried, with a little icing sugar.

A firm cornmeal mixture made with boiling water, enriched with raisins and baked in lard with fresh rosemary on top.

Six small sago-and-currant puddings under vanilla Sabayon.

Warm pearl sago cooked in milk and water, with cold cream and icing sugar served separately.