Recipe no. 501 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 228.
Ingredients
- Milk, half a litre
- Rice, sorted and washed, 200 grams
- Butter, 50 grams
- Sugar, 100 grams
- A vanilla pod
- Apricot halves cooked in syrup
- Apricot marmalade
- Rum or kirsch
Preparation
- Cooking the rice in milkCook in half a litre of milk, 200 grams of sorted and washed rice; halfway through its cooking add 50 grams of butter, 100 grams of sugar and a vanilla pod.
- Dressing the apricots and sauceWhen the rice is fully cooked, take out the vanilla and pour it into a buttered ring mould; press it down well so as to unmould it later onto a dish. Arrange on this ring fine apricot halves cooked in syrup and drizzle it all, when ready to serve, with a sauce made from the cooking syrup mixed with a little apricot marmalade or simply 2 or 3 apricots passed through a sieve.
- Varying the fruit in CondeThis syrup may be flavoured with a small glass of rum or kirsch.
Reboul's text
Cook in half a litre of milk, 200 grams of sorted and washed rice; halfway through its cooking add 50 grams of butter, 100 grams of sugar and a vanilla pod.
When the rice is fully cooked, take out the vanilla and pour it into a buttered ring mould; press it down well so as to unmould it later onto a dish. Arrange on this ring fine apricot halves cooked in syrup and drizzle it all, when ready to serve, with a sauce made from the cooking syrup mixed with a little apricot marmalade or simply 2 or 3 apricots passed through a sieve.
This syrup may be flavoured with a small glass of rum or kirsch.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| ris | rice |
| la | milk |
| burre | butter |
| sucre | sugar |
| vaniho | vanilla |
| aubricot | apricots |
| sirop | syrup |
| marmelado | marmalade |
| sedas | sieve |
| muscle | ring mould |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 501, page 228. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.