Rice Pie
A classic rice pie recipe from the Royal Baker Pastry Cook.
Ingredients
- Paste No. 4 (Paste No. 4 is not defined in the provided text. Assuming a pie crust is needed.)
- 1/2 cup Rice
- 1/2 pint Milk
- 1/2 pint Heavy cream
- 3 Eggs
- pinch Salt
- 1 cupful Sugar
- 1/2 pint Water
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Instructions
- 1Prepare a pie crust (Paste No. 4). Line a pie plate as directed for Custard Pie, plain.
- 2In a saucepan, combine the rice, 1/2 pint of water, and milk. Bring to a boil, then reduce heat and simmer until the rice is very soft, about 15 minutes. Stir occasionally to prevent sticking.
- 3Rub the cooked rice through a sieve. In a bowl, add the cream, beaten eggs, salt, and sugar to the sieved rice. Mix well.
- 4Pour the rice mixture into the prepared pie crust. Bake in a preheated hot oven at 400°F (200°C) for about 25 minutes, or until the filling is set and the crust is golden brown.
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