Cassell's dictionary of cookery

Wash a tea-cupful of rice, drain it, and put it into a diy, unfloured pudding-cloth. Gather the ends together, and tie it loosely, leaving room for the rice to swell to three times its size. Put it into a saucepan with plenty of fast- boiling water, and keep it boiling until done enough. If it is necessary to add more water, let it be boiling. When done enough turn it upon a dish, and send sweet sauce to table with it. A little may be poured round it in the dish. This pudding may be pleasantly vaiied by mixing- with the rice half a cupful of washed currants, or Sultana raisins, or prunes, or gooseberries, or apples pared, cored, and quartered. It is well to place a plate under the pudding in the saucepan, to keep it from sticking. Time to boil, one hour and three- quarters. Probable cost, plain rice pudding, 2d. Sufficient for five or six persons. Rice Pudding, Boiled, Superior.— No. 1. Wash a quarter of a pound of rice, and boil it gently in a pint and a half of milk till it is soft and thick. The milk should be sweetened and flavoured pleasantly with lemon or orange-rind, or almond, cocoa-nut, or vanilla. Pour the mixture into a basin, and when cold stir into it a slice of butter, four well- whisked eggs, and a spoonful of brandy — the brandy, however, may be omitted. Pour the pudding into a mould which it will quite fill, lay a buttered paper upon it, tie it in a floured cloth, plunge it into boiling water, and keep it boiling quickly until done enough. Serve with sweet sauce, stewed fruit, cream, or jam. Time to boil, one hour. Probable cost. Is. Suflicient for four or five persons. No. 2. Boil four ounces of rice in water tiU it is soft and thick. Put it dry into a mortar, and pound well with a slice of fresh butter, five well- beaten yolks of eggs, three table-spoonfuls of sugar, a pound of picked and washed cmrants, and a flavouring of lemon, nutmeg, or vanilla. Beat the mLxture thoroughly, put it into a floured cloth, plunge it into boiling water, and boil until done enough. Turn the pudding out carefully, and serve with sweet or \\'ine sauce. Time to boil, one hour and a half. Pro- bable cost, Is. 3d. Sufficient for four or five persons. Rice Pudding, Chicken and {see Chicken and Rice Pudding). Rice Pudding, Dutch.— Soak four ounces of rice in warm water half an hour, then drain the water from it, and throw the rice into a stewpan with half a pint of milk, half a stick of cinnamon, and simmer till tender. When cold, put four whole eggs well beaten, two ounces of butter melted in a tea-cupful of cream (or milk where cream is scarce or dear), add three ounces of sugar, a quarter of a nutmeg, and a good piece of lemon-peel. Put a light puff paste or grated tops and bottoms in a mould or dish, and bake in a quick oven. — Xeivls. Rice Pudding, Freneli {fce Gateau de Riz).