Cassell's dictionary of cookery

Bice Blancmange. — Soak three laurelleaves or the thin rind of half a lemon in a quart of milk till it is pleasantly flavoured, or, if preferred, drop into the milk a few drops of almond or vanilla flavouring. Mix a quarter of a pound of ground rice smoothly with a portion of the milk, add the rest gradually, together with a slice of fresh butter and a little sugar, and put the whole into a saucepan. Stir it over the fire, and let it boil for about ten minutes, or until it leaves the sides of the pan ; turn it into a damp mould, and let it stand in a cold place till it is set. Just before it is wanted, turn it upon a glass dish, ornament with bright-coloured jam, or place stewed fruit round it, and if liked, serve a little custard with it. The appearance of this dish may be varied by putting it into five or six small cups instead of into one mould, placing a piece of candied fruit upon the top of each one when turned out, and pouring custard round the whole. Time, about ten minutes to boil the rice. Probable cost, 8d., exclusive of jam and custard. Sufficient for five or six persons. Bice Blancmange (another way),— -See Blancmange, Eice. Bice Blancmange (a German recipe).— Take half a pound of ground rice and boil it in a quart of milk or cream, adding sugar, lemonpeel, and a stick of cinnamon or a piece of vanilla. When the rice is well boiled take off the spice and lemon-peel ; dip a basin or moiild into cold water, and pour the rice into it. "Wlien the rice is quite cold, turn it out, and serve with a custard or fruit sauce poured, over. Bice, Boiled. — Take a pound of good rice, and wash it well in two separate waters. When the water is boiling throw in the rice. When the rice is three-parts done, drain the water from it in a sieve. Butter the inside of a stewpan, put the rice into it, close the lid tightly, and put the pan in a warm oven, or by the side of the fire, until the rice is perfectly tender. Prepared thus every grain will be distinct and beautifully white. Serve with Curry or with any other dish. Bice, Boiled (a la Carolina). — Take a sufficient quantity of rice, and pick it free from rough grains and foreign substances, then wash it quickly in cold water, and hurry it to the pot before the grain is at all softened. As to the quantity of water to be used in boiling, there are two modes. One is to put in twice as much water as rice, and allow it all to be RIC ( 739 ) RIC absorbed by the grain; the other is to put in thi-ee or four times as much water, but to pour almost all of it off as soon as the grain changes from its pearly-white colour and gives proof of having softened. In both modes, when this stage of boiling has been attained, the pot is to be -w-ithdrawn from the hot fire and set where it will be kept at a low steaming heat until the water is all gone. The last process is called "soaking." Properly conducted, the rice comes from the pot perfectly done, of a clear white colour, with each grain firm and distinct and swelled to double its original size. Salt, of course, is to be added. Rice prepared in this way should not be stirred much in boiling, or it will become gluey ; a largo open fork passed through it once or twice will be sufficient.