Cassell's dictionary of cookery

Ground Rice Cup Puddings.— ]Mix two oimces of ground rice very smoothly with a little cold milk. Add half a pint of boiling millf, in which the rind of a lemon has been boiled, a lump of butter the size of an egg, and sugar to taste. Stir the mixture over the fire till it thickens, and when cold add three eggs, well beaten. Beat thoroughly for some minutes, then pour into buttered cups, or small moulds, and bake in a quick oven. Serve the puddings as soon as they are taken from the oven, first turning them out on a dish. Wine, or sweet sauce, may be sent to table with them. Time, about twenty minutes to bake. Probable cost, 6d. Sufficient for four or five persons. Ground Rice Omelet.— Boil half an inch of stick cinnamon with half a pint of milk, and stir into it, when boiling, two tablespoonfuls of ground rice, which have been smoothly mixed with two table-spoonfuls of cold milk. Simmer gently for a quarter of an hour, and stir the mixture briskly. Pour it out, remove the cinnamon, and when cold add four eggs, well beaten, and sugar to taste. Beat the mixture for five or six minutes. Divide it into three parts; then fry these in butter, until brightly browned. A piece of butter, the size of GRO ( 283 ) GRO a walnut, will be required for each. Time, five or six minutes to fry. Probable cost, 8d. Sufficient for four persons. Ground Rice Pudding.— Put a pint of milk into a saucepan, with half an inch of stick cinnamon, or the thin rind of a lemon, or two laurel-leaves. Let it remain by the side of the fire till the flavour of the cinnamon, lemon, or laurel, is drawn out, then boil and strain. Mlx with the milk two ounces of ground rice, moistened with a little cold milk, and stir over the fire till thick. Pour out, and, when cool, add two eggs, slightly beaten, and if liked half a wine-glassful of brandy. Bake in a well-buttered pie-dish, in a moderate oven. If baked too quickly, the pudding wiU be waterj-. Time, about three-quarters of an hour to bake. Probable cost, 5d., exclusive of the brandy. Sufficient for three or four persons. Ground Rice Pudding, Rich.— IMix two ounces of ground rice smoothly with four table-spoonfuls of thick cream. Add half a pint of new milk, which has been boiled, with an inch of cinnamon, or the rind of a lemon. Stir over the fire until the mixture thickens, and add two oimces of fresh butter, two ounces of sugar, and a tiny pinch of salt. Pour the pudding into a basin, and when cold, mix with it the yolks of three and the white of one egg, and a wine-glassful of sherry, or half a wineglassful of brandy. Put some apricot, or any other good jam, at the bottom of a buttered pie-dish, cover with the mixture, and bake in a moderate oven. Sift a little pounded cinnamon, or pounded sugar, over the pudding before serving. This pudding may be eaten either hot or cold. Time to bake, about twenty minutes. Probable cost. Is., exclusive of the jam and wine. Sufficient for three or four persons.