I have researched this ingredient: "crème de riz". I found that it can be translated as two different recipe ingredients. One is "rice flour", something like potato starch but made with rice. The other is a traditional French dessert with the same name: "crème de riz." I can't tell in the 3 contexts below which it is. It's not obvious for me. In another recipe I thought it must be "rice flour but was told that, no, it refers to the dessert. Can anyone help? I have already translated the text which is handwritten. I only need help with the contextual translation of this ingredient (rice flour or a dessert) Merci! Moka au chocolat (Chocolate Mocha): For the cookie: Beat 6 egg whites with a “wine-glass-full” of powdered sugar as well as crème de riz, a little vanilla and stiffly beaten egg whites. Pour into a buttered mold/pan and bake in the oven ½ hour. For the cream: Vigorously mix with 125 grams of fine butter 125 g of chocolate softened by the fire (or in the oven) with a little water, 2 egg whites and some powdered sugar, according to taste. From this cream, which should be smooth and creamy, put one layer between each part of the cookie cut into fourths in a horizontal sense. Cover the “reconstructed” cookie with the rest of the cream. Pain de gênes (Bread of Gênes) 125 g peeled almonds 125 g sugar 60 to 75 g butter 3 eggs a little vanilla 15 g crème de riz Grind/crush the almonds and add the eggs, the sugar, the flavoring (vanilla), the crème de riz, and the butter. Melt while stirring well. Put in a sponge cake mold wherein the bottom is covered with papier beurré (buttered paper, not the same as waxed paper). Bake 35 minutes at medium heat. Gâteau fourré à l’angélique (Cake with Candied Angelica Stems) 12 biscuits de Reims *, a little big Angelique confite** For the cream: 2 tablespoons of crème de riz 100 g powdered sugar 2 eggs 6 sugar cubes (original: delayer a froid la crème de riz avec le lait, ajouter le sucre en poudre, faire epaissir sur le feu, laisser cuire dix minute) First prepare the cream: mix well the cold crème de riz with cold milk (doesn’t state how much milk) until smooth. Add the powdered sugar, thicken on the stove. Let cook 10 minutes. Crack the eggs and separate the whites from the yolks. Mix 2 to 3 tablespoons of warmed-up cream with the yolks. Remove pan from heat. Mix the rest of the cream with the eggs. Thicken for a moment and remove at the first sign of boiling. Let cool. Arrange the biscuits in a compote dish or fruit bowl after getting them wet in lukewarm sugar water. Cover the biscuits with the cream. Stud the cake with little sticks of candied anglelica to make it look like a hedgehog. Keep in a cool place.