A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Steam or boil forty minutes and send to table with a custard sauce made as follows. Set the saucepan in cold water and whisk until the sauce is cooled.
Preserved exactly as written in the original source
Boil half a pound of rice, drain and mash it moderately fine
Add to it two ounces of butter, three ounces of sugar, half a salt-spoonful of mixed ground spice, salt and the yolks of two eggs
Moisten a trifle with a tablespoonful or two of cream
With floured hands shape the mixture into balls
Tie them in floured pudding cloths
Steam or boil forty minutes
Send to table with a custard sauce
For custard sauce: Mix together four ounces of sugar and two ounces of butter (slightly warmed)
Beat together the yolks of two eggs and a gill of cream; mix and pour the sauce in a double saucepan
Modern guidance to help you succeed with this vintage recipe
Mashing the cooked rice breaks down the starch granules, releasing amylopectin that acts as a natural binder, allowing the dumplings to hold their shape without additional flour. The eggs provide protein structure that sets when heated, while the butter adds fat that keeps the texture tender rather than gummy. Wrapping in cloth allows steam to penetrate while maintaining shape, and cooling the custard sauce with constant whisking prevents the eggs from curdling while creating a smooth, emulsified consistency.
The rice can be cooked, mashed, and mixed with the other dumpling ingredients up to 1 day ahead; store covered in the refrigerator and bring to room temperature before shaping. The shaped dumplings can be refrigerated for up to 4 hours before cooking. The custard sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator; whisk well before serving cold or gently rewarm in a double boiler, whisking constantly.
Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 10-15 minutes until warmed through. Store custard sauce separately in the refrigerator for up to 3 days. The dumplings can be frozen for up to 1 month; thaw in the refrigerator overnight and steam to reheat.
AI-generated tips from Chef Cecil's culinary database
The rice can be cooked, mashed, and mixed with the other dumpling ingredients up to 1 day ahead; store covered in the refrigerator and bring to room temperature before shaping. The shaped dumplings can be refrigerated for up to 4 hours before cooking. The custard sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator; whisk well before serving cold or gently rewarm in a double boiler, whisking constantly.
Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 10-15 minutes until warmed through. Store custard sauce separately in the refrigerator for up to 3 days. The dumplings can be frozen for up to 1 month; thaw in the refrigerator overnight and steam to reheat.
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Set this in a pan of hot water and whisk thoroughly three minutes
Set the saucepan in cold water and whisk until the sauce is cooled
