Rice Omelet (Recipe from 1911)

Rice Omelet (Recipe from 1911) >>>

New Zealand Herald, Volume XLVIII, Issue 14739, 22 July 1911, Page 6 (Supplement)

Rice Omelet (Metric Version)

Ingredients:

For the omelet:

• 15 g butter

• 15 g flour

• 160 ml milk

• 120 g cooked rice

• 4 egg yolks

• 4 egg whites

For the sauce:

• 3 egg whites

• 130 g powdered sugar (icing sugar)

• Juice of 2 oranges

• Juice of ½ lemon

Instructions:

1. Mix the butter with the flour in a saucepan and cook over medium heat until smooth (a roux).

2. Stir in the milk gradually, whisking to avoid lumps.

3. Once cooled, add the cooked rice and the beaten egg yolks.

4. Gently fold in the stiffly beaten whites of the 4 eggs.

5. Pour the mixture into a buttered baking dish.

6. Place the dish in a pan of hot water and bake at about 180°C for 15 minutes.

7. Serve immediately.

For the Sauce:

1. Beat the whites of 3 eggs until stiff.

2. Gradually add powdered sugar while beating.

3. Fold in the juice from the oranges and lemon just before serving.

4. Serve with the hot omelet.

Baked Rice Omelet with Citrus Sauce

Omelet Ingredients:

• 15 g butter

• 15 g plain flour

• 160 ml milk

• 120 g cooked rice (cold)

• 4 eggs (separated into yolks and whites)

Citrus Sauce Ingredients:

• 3 egg whites

• 130 g powdered sugar

• Juice of 2 oranges

• Juice of ½ lemon

Instructions:

For the Omelet:

1. Preheat oven to 180°C. Butter a small baking dish.

2. In a small saucepan, melt the butter, stir in the flour, and cook for 1 minute.

3. Gradually whisk in the milk and cook until thick and smooth. Let it cool slightly.

4. Stir in the cooked rice and egg yolks.

5. Beat the 4 egg whites until stiff, then gently fold them into the mixture.

6. Pour into the prepared dish. Place it in a larger pan filled with hot water.

7. Bake for 15 minutes, or until puffed and golden. Serve immediately.

For the Citrus Sauce:

1. Beat 3 egg whites until stiff.

2. Gradually beat in the powdered sugar.

3. Fold in the orange and lemon juice.

4. Serve spooned over the warm omelet.