Rice Turban. — Prepare the rice as in
the recipe, Eice, Casserole of. Cut some apples
into quarters, and stow them in syrup. Take
particular care that the quarters are kept
whole. Dish the rice ; put a gallipot in the
centre, to form a vacancy, into which you are
afterwards to pour a vanilla cream. Dress the
rice round the gallipot, and level it with the
back of a spoon. Ne.xt place the apples round
the rice, till j'ou have reached the summit of it,
and put the whole into the oven, but only
leave it there time enough to dry up the syrup
which sticks round the apples. Next decorate
with sweetmeats of different colours, such as
greengages, apricots, and cherries ; and when
you are ready to send up, remove the gallipot,
a-nd fill the vacancy with the vanilla eream.
Rice, Varieties of. — What is known in
England as cargo rice is a Bengalese variety,
having a reddish cast and rather coarse-looking.
The unusual size and sweetness of the grain,
however, cause it to be esteemed by the
Hindoos above all other kinds.
The red rice, sometimes seen in American
shipments scattered among the white grains, is
not a distinct variety, like that of the Ben-
galese, but is the result of careless cultiva-
tion. Seeds of the whitest kinds, allowed to
fall into the earth at harvest, and to lie there
all the winter, will mature the next year
into red rice. Its presence is regarded as a
blemish.
The small variety known as Patna, and
remarkable for the slenderness and whiteness of
the grain, is no doubt the best known and
most highly esteemed in Europe of all the
Eastern importations.
The Carolina rice, acknowledged to be the
best in the world, is cultivated in its greatest
perfection at Wacamaw, near Georgetown,
South Carolina, and on the Savannah and
Altamalia rivers ; but can be produced in equal
perfection along the tideways of the Floridas,
as well as of Carolina and Georgia. Of the
many sub-varieties in favour with American
rice-planters the two most highly prized are the
white and the golden, so called from the coloiu-
of their chaff. Both kinds produce abundant
crops, and turn out beautiful grains ; but the
white is preferred by some planters as being
more prolific, and better suited to a highland or
semi-highland culture ; and the golden is pre-
ferred by others as -better suited to tide-water
culture, and as f m-nishing more pearly gTain. —
/. H. Lamprey.
In India the varieties of rice arc verj' nu-
merous. No less than one hundred and sixty-
one are enumerated in Moon's " Catalogue of
Ceylon Plants" as being known in that island.
But the finest rice in the world is that raised
in North and South Carolina, in the United
States, where the prevalence of swampy lands
and a rich vegetable soil renders its cultivation
easy and very profitable. The rice of Carolina
is remarkable for its pure white colour and
large size, and it is most valued as an article
of food.
Rice Waffles. — Boil a quarter of a pint of
lice in a very little water till it is tender. Drain
it, and beat it weU while hot with an ounce of
✪ Rice Waffles
Page 1569 · 1 recipe record 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 Turban. — Prepare the rice as in the recipe, Eice, Casserole of. Cut some apples into quarters, and stow them in syrup. Take particular care that the quarters are kept whole. Dish the rice ; put a gallipot in the centre, to form a vacancy, into which you are afterwards to pour a vanilla cream. Dress the rice round the gallipot, and level it with the back of a spoon. Next place the apples round the rice, till j'ou have reached the summit of it, and put the whole into the oven, but only leave it there time enough to dry up the syrup which sticks round the apples. Next decorate with sweetmeats of different colours, such as greengages, apricots, and cherries ; and when you are ready to send up, remove the gallipot, a-nd fill the vacancy with the vanilla eream.
Rice, Varieties of. — What is known in England as cargo rice is a Bengalese variety, having a reddish cast and rather coarse-looking. The unusual size and sweetness of the grain, however, cause it to be esteemed by the Hindoos above all other kinds.
The red rice, sometimes seen in American shipments scattered among the white grains, is not a distinct variety, like that of the Bengalese, but is the result of careless cultivation. Seeds of the whitest kinds, allowed to fall into the earth at harvest, and to lie there all the winter, will mature the next year into red rice. Its presence is regarded as a blemish.
The small variety known as Patna, and remarkable for the slenderness and whiteness of the grain, is no doubt the best known and most highly esteemed in Europe of all the Eastern importations.
The Carolina rice, acknowledged to be the best in the world, is cultivated in its greatest perfection at Wacamaw, near Georgetown, South Carolina, and on the Savannah and Altamalia rivers ; but can be produced in equal perfection along the tideways of the Floridas, as well as of Carolina and Georgia. Of the many sub-varieties in favour with American rice-planters the two most highly prized are the white and the golden, so called from the colour of their chaff. Both kinds produce abundant crops, and turn out beautiful grains ; but the white is preferred by some planters as being more prolific, and better suited to a highland or semi-highland culture ; and the golden is preferred by others as better suited to tide-water culture, and as furnishing more pearly grain. — /. H. Lamprey.
In India the varieties of rice arc verj' numerous. No less than one hundred and sixtyone are enumerated in Moon's " Catalogue of Ceylon Plants" as being known in that island. But the finest rice in the world is that raised in North and South Carolina, in the United States, where the prevalence of swampy lands and a rich vegetable soil renders its cultivation easy and very profitable. The rice of Carolina is remarkable for its pure white colour and large size, and it is most valued as an article of food.
Rice Waffles. — Boil a quarter of a pint of lice in a very little water till it is tender. Drain it, and beat it weU while hot with an ounce of
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Rice Waffles