Cream of Rice.

Cream of Rice [Crème de Riz] is not a dish but an ingredient, the basis of all the classic ‘cream’ soups. Used in conjunction with properly prepared purées it is the foundation of a whole galaxy of delicious and delicate soups, but it is not as simple as it looks. Milk is a difficult substance to manage under heat, and the preparation of Cream of Rice requires constant attention. Practice makes perfect.


1 onion, peeled.

4 cloves.

5 cm celery stalk.

2 sprigs parsley.

1 sprig marjoram.

Salt to taste.

6 peppercorns.

½ tsp ground nutmeg.

1 litre milk.

4 tablespoons ground rice.

A little cold milk.


Stud the onion with the cloves and tie the herbs into a bouquet garni. Place them in a small pan together with the celery, salt, peppercorns, nutmeg and milk. Bring to the boil. Quench the ground rice with enough cold milk to form a slurry and stir into the milk. Bring back to the boil and simmer very gently for twenty minutes, stirring frequently. Remove from the heat, strain and reserve.

Yield: 1 Litre [4 cups].

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