Steamed Rice Sauce

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Difficulty: Advanced
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International-style classic sauce that brings home-style flavor to your table
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This International sauce features PLAIN BLANC MANGE.–A blanc mange is usually a mixture thickened to, C. milk, C. corn starch, C. sugar, Teaspoon. salt. It delivers sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Steamed Rice Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Calories: 6397.3

Description

A traditional blanc mange is a mixture thickened with cornstarch to a consistency that allows it to be turned out of a mold or cut into cubes. This plain version features milk, sugar, and vanilla, requiring a well-flavored sauce to complement its mild taste. It is a reliable, no-cook assembly recipe that serves four.

Ingredients

Directions

  1. such an extent with starchy material that it may be turned out of a mold or cut into cubes.
  2. The plain blanc mange given here requires a well-flavored sauce to relieve its bland taste.
  3. (Sufficient to
  4. Serve Four)
  5. Heat the milk in a double boiler, reserving enough to moisten the corn starch.
  6. Mix the corn starch, sugar, and salt and moisten with the cold milk.
  7. Pour into the hot milk and stir until the corn starch has thickened.
  8. Allow this to
  9. cook for 30 to 35 minutes,
  10. beat to keep smooth, and then
  11. remove from the fire and
  12. add the vanilla.
  13. Moisten cups or molds with cold water and fill with the blanc mange.
  14. Cool, turn out of the molds, and serve with any desired sauce.
  15. excellent flavor.
  16. If a sauce is desired with this blanc mange, custard sauce is the best one to use.
  17. The entire recipe is made into one mold, which, when cold, is turned out on a dish, surrounded with slices of banana, and garnished with whipped
  18. cream .
  19. CHOCOLATE BLANC MANGE (Sufficient to
  20. Serve Four)
  21. Mix the sugar, cocoa, and salt and moisten with some of the milk.
  22. Place over the fire in the inner pan of a double boiler and allow it to come to a boil.
  23. Moisten the corn starch with some of the milk and
  24. add the
  25. rest to the cocoa mixture in the double boiler.
  26. Heat together in the boiler and stir the corn starch into this.
  27. Continue stirring until the corn starch has thickened the mixture, and then
  28. cook for 30 to 35 minutes.
  29. Remove from the fire,
  30. add the vanilla,
  31. pour into a mold moistened with cold water,
  32. cool , and
  33. serve with sweetened
  34. cream , custard sauce, or as shown in Fig.
  35. make a rice custard of it.
  36. If no cooked rice is on hand and rice is to be cooked for some other dish, it is not a bad plan to increase the amount slightly and use what remains for rice custard.
  37. The best method of preparing rice for this dessert it to steam it, but boiled or Japanese rice may also be used

Nutrition Facts

Amount Per Serving
Calories 6397.3kcal
% Daily Value *
Total Fat 281.4g433%
Saturated Fat 168.1g841%
Cholesterol 92.8mg31%
Sodium 3092.1mg129%
Total Carbohydrate 824.5g275%
Dietary Fiber 100.2g401%
Sugars 465.5g
Protein 102.9g206%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 173, added, blanc, boiling, chocolate, cocoa, corn, custarda, gives, good, international, leftover, mange, mangea, mangechocolate, milk, mixture, no-cook, plain, rice
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