Rice Meridon. — Eice meridon is on a
large scale what the rissole is on a small scale,
namely, a crust enclosing a stuffing or forcemeat,
but the preparation is different. Take half a
pound of rice, well washed and picked, boil it
in a quart of milk for an hour; by this time the
rice will have soaked up the milk and become
swollen and tender. Care must be taken to
keep it stirred, that it may not stick to the
saucepan. Now stir in four ounces of butter,
six whole eggs, and a little salt✪ Rice Meridon ; let it remain
over the fire till the eggs thicken the whole ; it
must be stirred all the time; then set it aside
to cool ; when cold, take a form well buttered
and sprinkled with bread-crumbs, which line
about an inch with the cold rice ; fill the vacant
space with a blanquette, a ragout, or a force-
meat prepared for fowl or fish rissole; cover
the top with a thick layer of rice, and bake.
When it has baked a quarter of an hour, and
the rice has become nicely browned, gently
loosen it with a knife from the form, put a dish
on the top, and turn it out. Great care must
be taken that it does not burst, which will
spoil the effect. Serve with a good sauce.
Rice Meringue. — Boil half a pound of
rice in water till almost tender, drain it, and
put it into the saucepan with a pint of milk
and a little sugar and flavouring. Let it simmer
till it has absorbed all the milk, pour it out, and
stir into it the yolks of four well-beaten eggs.
Spread it on a buttered dish, beat the whites of
the eggs to a firm froth with a table-spoonful of
powdered and sifted loaf sugar✪ Rice Meringue, and lay this
neatly and evenly over the surface. Sprinkle
a little powdered sugar on the top, and bake
in a moderately-heated oven till the surface is
brightly browned. The meringue will be im-
proved if any kind of fruit is boiled to pulp,
sweetened, and laid in the centre of the dish, the
rice being arranged in a wall round it, and the
white of egg plastered over all. Time to brown
the sm-face, ten to fifteen minutes. Probable
cost, exclusive of the fruit. Is. Suffi.cient for
five or six persons.
Rice Milk. — Wash two table -spoonfuls of
rice, and simmer it in a quart of milk till
tender. Put a piece of butter the size of a pea✪ Rice Milk
into it, and stir occasionally to keep it from
burning. Eub it through a sieve, sweeten
and flavour it, boil up again, and ^serve.
When milk is not plentiful, the rice may be
softened in water, and afterwards boiled in a
small quantity of milk. This is a very whole-
some dish for children. A little finely-shred
suet boiled with it will make it more nourish-
ing. Time to boil, three-quarters of an hour to
one hour and a quarter. Probable cost, 6d.
Sufficient for three or four persons.
Rice Milk (a Spanish recipe). — Take a
pound of rice, wash it, and put it into a stew-
pan with cold water ; half cook, drain it, and
complete the cooking in milk. The rice should
bo kept on the fire till it is very tender but not
in a pulp ; at the last moment add sugar to
taste✪ Rice Milk (Spanish Recipe). When done enough, place the rice in a
deep dish, smooth the surface, and place on the
top a buttered paper ; cut out a jour in any or-
namental pattern. Mix cinnamon powder with
a little sugar, and sprinkle this over the paper ;
remove the paper, and the pattern will be found
described with sugar on the surface of the
rice.
Rice-Milk {see Milk-Eice and Eice Caudle).
Page 1555 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rice Meridon. — Eice meridon is on a large scale what the rissole is on a small scale, namely, a crust enclosing a stuffing or forcemeat, but the preparation is different. Take half a pound of rice, well washed and picked, boil it in a quart of milk for an hour; by this time the rice will have soaked up the milk and become swollen and tender. Care must be taken to keep it stirred, that it may not stick to the saucepan. Now stir in four ounces of butter, six whole eggs, and a little salt ; let it remain over the fire till the eggs thicken the whole ; it must be stirred all the time; then set it aside to cool ; when cold, take a form well buttered and sprinkled with bread-crumbs, which line about an inch with the cold rice ; fill the vacant space with a blanquette, a ragout, or a forcemeat prepared for fowl or fish rissole; cover the top with a thick layer of rice, and bake. When it has baked a quarter of an hour, and the rice has become nicely browned, gently loosen it with a knife from the form, put a dish on the top, and turn it out. Great care must be taken that it does not burst, which will spoil the effect. Serve with a good sauce.
Rice Meringue. — Boil half a pound of rice in water till almost tender, drain it, and put it into the saucepan with a pint of milk and a little sugar and flavouring. Let it simmer till it has absorbed all the milk, pour it out, and stir into it the yolks of four well-beaten eggs. Spread it on a buttered dish, beat the whites of the eggs to a firm froth with a table-spoonful of powdered and sifted loaf sugar, and lay this neatly and evenly over the surface. Sprinkle a little powdered sugar on the top, and bake in a moderately-heated oven till the surface is brightly browned. The meringue will be improved if any kind of fruit is boiled to pulp, sweetened, and laid in the centre of the dish, the rice being arranged in a wall round it, and the white of egg plastered over all. Time to brown the surface, ten to fifteen minutes. Probable cost, exclusive of the fruit. Is. Sufficient for five or six persons.
Rice Milk. — Wash two table -spoonfuls of rice, and simmer it in a quart of milk till tender. Put a piece of butter the size of a pea into it, and stir occasionally to keep it from burning. Eub it through a sieve, sweeten and flavour it, boil up again, and ^serve. When milk is not plentiful, the rice may be softened in water, and afterwards boiled in a small quantity of milk. This is a very wholesome dish for children. A little finely-shred suet boiled with it will make it more nourishing. Time to boil, three-quarters of an hour to one hour and a quarter. Probable cost, 6d. Sufficient for three or four persons.
Rice Milk (a Spanish recipe). — Take a pound of rice, wash it, and put it into a stewpan with cold water ; half cook, drain it, and complete the cooking in milk. The rice should
bo kept on the fire till it is very tender but not in a pulp ; at the last moment add sugar to taste. When done enough, place the rice in a deep dish, smooth the surface, and place on the top a buttered paper; cut out a jour in any ornamental pattern. Mix cinnamon powder with a little sugar, and sprinkle this over the paper ; remove the paper, and the pattern will be found described with sugar on the surface of the rice.
Rice-Milk (see Milk-Rice and Rice Caudle).
Records on this page
Rice MeridonRice MeringueRice MilkRice Milk (Spanish Recipe)