It is a subject of wonder to many why the article 'rice,' which has for
a long time been so extremely plentiful, and consequently cheap, does
not enter into more general consumption in this country. I think the
true answer is this:--'Because very few amongst us know how to prepare
it for table;' for not one cook in ten can ever plain boil it fit to be
seen and eaten, and not one in twenty (strange as it may appear) can
make a 'rice-pudding.' Now the first may be accomplished by using only
so much water as the rice will absorb in boiling, by which each grain
will be kept free and separated, and the mass not made into starch or
paste, as is generally the case; and the second can be perfected by
putting one teacupful of rice to one quart of milk, adding sugar to
suit the taste, a small quantity of chopped suet, butter, or dripping,
prating a little nutmeg on the top, and baking as usual. This will
be found one of the cheapest, lightest, and most delicious puddings
that can be eaten, and very superior to a 'rice-pudding,' as generally
made with eggs, &c. which not only add to its expense, but destroy the
character of the dish. In most parts of Ireland, where, during the
summer season, milk can be had for almost nothing, the above simple
recipe would, I think, be invaluable, and no doubt generate a taste for
this most wholesome grain, to the especial benefit of the poorer part
of the population.--_Daily News._