2501—Rice Pudding

Prepare the rice as directed under No. 2404, Rice Preparation for Entremets, and mix with it (per lb. of raw rice) the whites of fifteen eggs beaten to a stiff froth. Mould in buttered moulds sprinkled with raspings.

The cooking and the adjuncts are the same as for Nos. No. 2493, Tapioca, No. 2494, Sago Pudding, etc.