drain a quarter of a pound of rice, and boil it
in a pint and a quarter of new milk until it is
thoroughly tender but dry and whole. When
it is three-parts di-essed, add a little more milk,
if necessary, or in its place substitute a little
cream; add also four ounces of powdered loaf
sugar. Stir frequently whilst it is boiling,
and especially when it begins to thicken, to
keep it from burning. Blanch two ounces of
sweet almonds and two or three bitter ones,
put them in a moderate oven till they are
browned through, and pound them to powder.
Place the rice on a shallow dish, sprinkle 'a
tea-spoonful of almond-powder, or a tea-spoon-
ful of powdered cinnamo✪ Rice, Portuguese, Sweetn, over the top, and
serve the preparation cold ; it will keep good
for two or three days. This dish may be varied
as follows : — When the rice is tender, take it
from the fire, and let it cool four or five
minutes, then stir in with it three beaten eggs
and four table-spoonfuls of thick cream. Stir
over the fire till it is on the point of boiling,
then pour it out, and let it stand till cold.
Put it in a glass dish, and sift almond-pow-
der or cinnamon over it as before. Time to
boil the rice, one hour and a half. Probable
cost, 8d. or Is. Sufficient for five or six
persons.
Rice, Potato {-^ee Potato Eice).
Rice, Poularde with {see Poularde with
Kice).
Rice, Preservation of.— "Eice may be
kept a very long pei-iod in the rough — I believe
a lifetime. After being cleaned, if it be prime
rice, and well milled, it will keep a long time in
this climate ; only, when about to be used (if
old), it requires more careful washing to get
rid of the must which accumulates upon it.
Some planters — the writer among the nTimber
— prefer for table use rice a year old to the
new. The grain is superior to anj^ other pro-
visions in this respect. If a labourer in the
gold diggings or elsewhere takes with him
two days' or a week's provisions in rice, and his
wallet happens to get wet, he has only to open
it to the sun and air, and he will find it soon
dries, and is not at all injured for his purpose.
Eough rice may remain under water twenty-
four hours without injury if dried soon after."
— Simmonds.
Rice Pudding. — It is not generally
known that the cheap broken rice is better for
puddings than the more expensive article. One
table-spoonful of this well washed, the same
quantity of milk and sugar, and a pinch of
pounded mace, will make an excellent rice
pudding. Bake very slowly.
Rice Pudding, Baked. — Wash six
ounces of rice, and boil it gently in a little
more milk than it will absorb. When it is
tender without being broken, pour it out, and
mix with it a j^inch of salt, two table-spoonfuls
of sugar, a table-spoonful of finely-shred suet,
or if preferred a slice of butter, and a little
grated nutmeg, or any other flavouring. Let
the rice cool, then stir into it one or two eggs,
accoi'ding to the richness required. It wiU
be very good without any. Bake the pudding
in a moderately-heated oven, and serve with
sifted sugar. Time to bake, one hour. Pro-
bable cost. lOd., if made with one egg. Suf-
ficient for five or six persons.
Rice Pudding, Baked, Plain.— Put a ✪ Rice Pudding, Baked
Page 1559 · 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
drain a quarter of a pound of rice, and boil it in a pint and a quarter of new milk until it is thoroughly tender but dry and whole. When it is three-parts dressed, add a little more milk, if necessary, or in its place substitute a little cream; add also four ounces of powdered loaf sugar. Stir frequently whilst it is boiling, and especially when it begins to thicken, to keep it from burning. Blanch two ounces of sweet almonds and two or three bitter ones, put them in a moderate oven till they are browned through, and pound them to powder. Place the rice on a shallow dish, sprinkle 'a tea-spoonful of almond-powder, or a tea-spoonful of powdered cinnamon, over the top, and serve the preparation cold ; it will keep good for two or three days. This dish may be varied as follows : — When the rice is tender, take it from the fire, and let it cool four or five minutes, then stir in with it three beaten eggs and four table-spoonfuls of thick cream. Stir over the fire till it is on the point of boiling, then pour it out, and let it stand till cold. Put it in a glass dish, and sift almond-powder or cinnamon over it as before. Time to boil the rice, one hour and a half. Probable cost, 8d. or Is. Sufficient for five or six persons.
Rice, Potato {-^ee Potato Eice).
Rice, Poularde with {see Poularde with
Kice). Rice, Preservation of.— "Eice may be
kept a very long period in the rough — I believe a lifetime. After being cleaned, if it be prime rice, and well milled, it will keep a long time in this climate ; only, when about to be used (if old), it requires more careful washing to get rid of the must which accumulates upon it. Some planters — the writer among the number — prefer for table use rice a year old to the new. The grain is superior to anj^ other provisions in this respect. If a labourer in the gold diggings or elsewhere takes with him two days' or a week's provisions in rice, and his wallet happens to get wet, he has only to open it to the sun and air, and he will find it soon dries, and is not at all injured for his purpose. Eough rice may remain under water twentyfour hours without injury if dried soon after." — Simmonds.
Rice Pudding. — It is not generally known that the cheap broken rice is better for puddings than the more expensive article. One table-spoonful of this well washed, the same quantity of milk and sugar, and a pinch of pounded mace, will make an excellent rice pudding. Bake very slowly.
Rice Pudding, Baked. — Wash six
ounces of rice, and boil it gently in a little more milk than it will absorb. When it is tender without being broken, pour it out, and mix with it a j^inch of salt, two table-spoonfuls of sugar, a table-spoonful of finely-shred suet, or if preferred a slice of butter, and a little grated nutmeg, or any other flavouring. Let the rice cool, then stir into it one or two eggs, according to the richness required. It wiU be very good without any. Bake the pudding in a moderately-heated oven, and serve with sifted sugar. Time to bake, one hour. Probable cost. lOd., if made with one egg. Sufficient for five or six persons.
Rice Pudding, Baked, Plain.— Put a
Records on this page
Rice, Portuguese, SweetRice Pudding, BakedRice Pudding, Boiled, Baron Brisse'sRice Pudding, Baked, Plain