Cassell's dictionary of cookery

This recipe was furnished recently to the Food Journal by a lady familiar from childhood with all the luxuries of a rice plantation. Rice Boiled for Curry.— Patna rice ought properly to be used for curry, but when it is not at hand Carolina rice will do almost as well. Wash half a pound of rice in two or three waters, drain it, and pick out every discoloured grain. Season two quarts of boiling water with a little salt, sprinkle the rice into it, and let it boil with the lid of the saucepan partly off, till it is three-parts done. Drain it on a colander, then put it into a buttered saucepan, cover closely, and let it remain by the side of the fire until each grain is perfectly tender when pressed between the thumb and finger, but still unbroken. Be careful not to stir the rice while it is boiling, and serve on a separate dish. Time, about twenty minutes. Probable cost, 3d. Sufficient for live or six persons. Rice, Boiled, for Curry (another way). —8ec Curry, to Boil Rice for. Rice, Boiled, Plain (Soyer's recipe).— Put two quarts of water into a stewpan, with a tea-spoonful of salt ; when boiling, add to it half a poimd of rice well washed ; boil for ten minutes, or till each grain becomes rather soft ; drain it into a colander, slightly grease the pot •with butter, and put the rice back into it ; let it swell slowly for about twenty minutes near the fire, or in a slow oven. Each grain will then swell up, and be well separated ; it is then ready for use. Rice, Boiled, To Serve as aVegetable with Hot Meat. — Wash half a pint of rice in several waters until the water is clear. Drain it, and put it into a saucepan with a pint of cold water, a pinch of salt, and a piece of butter the size of a pea. Let it boil gently until it is tender and quite dry. Serve in a vegetable tureen. Or, wash the rice, and tie it loosely in a cloth, leaving room for it to swell to four times its bulk. Put it into boiling water, and keep it boiling until done enough. Lift it upon a sieve, drain it, untie the string, and shake the rice into a vegetable-dish. Stir with a fork to separate the grains, and add a slice of butter and a little pepper and salt. Time, with the cloth, an hour and a half ; Without the cloth, half an hour. Rice Border (a Danish recipe).— Scald one pound of rice, boil it in two pints of milk till it becomes a stiff cake. While still warm stir in a quarter of a pound of butter, four eggs, salt, and a little grated nutmeg. Put it into the oven to bake, setting the dish in sand to prevent its cracking. This may be used round anything you please, though generally fish stewed, especially lobsters stewed with cauliflower, and has a very pretty effect. A little of the lobster-butter should be mixed with the rice to give it a fine red colour. — Rochheim.