Cassell's dictionary of cookery

Rice Pudding (French method).— Boil the rice in a quart of new milk till it becomes of the consistency of cream and quite soft, taking care not to stir it from the time it is put on the fire until it thickens. Let it stand to cool until about half an hour before serving. Then beat up the yollis of four eggs, add them to the rice with a little lemon-peel pared very thin, and sweeten with sugar to taste. Set the pudding-dish upon a hot hearth, and brown the top of the pudding with a salamander. This being done, cover the browned top with a thick layer of clarified butter and pounded white [sugar]. Do it over again with the salamander, until the butter and sugar are quite brown and candied. This pudding does not require to be baked — it must be put on the hot hearth and prepared, as directed, in the same dish as it is sent to table in. Some add to the ingredients a little nutmeg or mace. Rice Pudding, German {see German Eice Pudding). Rice Pudding, Ground. — Beat a quarter of a pound of ground rice gradually to a smooth paste with half a pint of milk. Pour a pint of boiling milk over it, and let it boil for a quarter of an hour, stirring it all the time. When it is nearly cold stir into it three ounces of finely-shred beef suet (or, if preferred, use a slice of butter), two table-spoonfuls of sugar, a little grated nutmeg or lemon-rind for flavouring, and from two to four well-beaten eggs. A table-spoonful of brandy may be added if liked. Pour the rice into a well-buttered dish, and bake in a moderate oven. Time to bake, three-quarters of an hour to one hour. Probable cost, 9d., if made with two eggs. Sufficient for five or six persons. Rice Pudding, Iced.— Wash six ounces of the best Carolina rice, and pick out the discoloured grains. Put it into a saucepan with plenty of water, and boil it until the grains are tender without being broken. Drain it, pour over it half a pint of thick cream, and boil it again until it is very soft. Turn it out, beat well, sweeten, and flavour it with lemon, nutmeg, vanilla, or almonds. Put it into a plain mould, and freeze it until it is sufficiently firm. Serve it on a neatly-folded napkin. Time to boil the rice, about two hours. Probable cost. Is. 6d. Sufficient for four or five persons. Rice Pudding, Rich.— Wash six ounces of rice, and boil it in as much water as will thoroughly cover it for twenty minutes. Drain it, and beat it up with a pinch of salt, a slice of fresh butter, a quarter of a pint of cream, a quarter of a pound of picked and dried currants, a table-spoonful of brandy, a flavouring of nutmeg, cinnamon, or lemon-rind, and four wellbeaten eggs. Pour the mixture into a buttered RIC ( 752) RIC dish, and bake in a moderate oven. Send sifted sugar to tabic with it. Time to bake, one hour. Probable cost, Is. 6d. Sufficient for five or six persons. Rice Pudding, Rich (Soyer's recipe).— Put half a pound of washed rice into a stewpan, three pints of milk, one pint of water, three ounces of sugar, the peel of one lemon, one ounce of fresh butter ; boil genth' for half an hour, or until the rice is tender ; add four eggs well beaten, mix well, and bake quickly for half an hour, and serve. The pudding may be steamed if preferred. Rice Pudding with Jam.— Wash