_Ingredients._—3 tablespoonfuls of rice, 1 quart of milk, sugar to
taste; when liked, a little grated nutmeg. _Mode._—Well wash the rice,
put it into a saucepan with the milk, and simmer gently until the rice
is tender, stirring it from time to time to prevent the milk from
burning; sweeten it, add a little grated nutmeg, and serve. This dish
is also very suitable and wholesome for children; it may be flavoured
with a little lemon-peel, and a little finely-minced suet may be boiled
with it, which renders it more strengthening and more wholesome.
Tapioca, semolina, vermicelli, and macaroni, may all be dressed in the
same manner. _Time._—From ¾ to 1 hour. _Seasonable_ at any time.
RICE PUDDING, Baked.
_Ingredients._—1 small teacupful of rice, 4 eggs, 1 pint of milk,
2 oz. of fresh butter, 2 oz. of beef marrow, ¼ lb. of currants, 2
tablespoonfuls of brandy, nutmeg, ¼ lb. of sugar, the rind of ½ lemon.
_Mode._—Put the lemon-rind and milk into a stewpan, and let it infuse
till the milk is well flavoured with the lemon; in the mean time, boil
the rice until tender in water, with a very small quantity of salt,
and, when done, let it be thoroughly drained. Beat the eggs, stir to
them the milk, which should be strained, the butter, marrow, currants,
and remaining ingredients; add the rice, and mix all well together.
Line the edges of the dish with puff-paste, put in the pudding, and
bake for about ¾ hour in a slow oven. Slices of candied-peel may be
added at pleasure, or Sultana raisins may be substituted for the
currants. _Time._—¾ hour. _Average cost_, 1_s._ 3_d._ _Sufficient_ for
5 or 6 persons. _Seasonable_ for a winter pudding, when fresh fruits
are not obtainable.
RICE PUDDING, Baked (Plain and Economical; a nice Pudding for Children).
_Ingredients._—1 teacupful of rice, 2 tablespoonfuls of moist sugar, 1
quart of milk, ½ oz. of butter or two small tablespoonfuls of chopped
suet, ½ teaspoonful of grated nutmeg. _Mode._—Wash the rice, put it
into a pie-dish with the sugar, pour in the milk, and stir these
ingredients well together; then add the butter cut up into very small
pieces, or, instead of this, the above proportion of finely-minced
suet; grate a little nutmeg over the top, and bake the pudding, in a
_moderate_ oven, from 1½ to 2 hours. As the rice is not previously
cooked, care must be taken that the pudding be very slowly baked,
to give plenty of time for the rice to swell, and for it to be
very thoroughly done. _Time._—1½ to 2 hours. _Average cost_, 7_d._
_Sufficient_ for 5 or 6 children. _Seasonable_ at any time.
RICE PUDDING, Plain Boiled.
_Ingredients._—½ lb. of rice. _Mode._—Wash the rice, tie it in a
pudding-cloth, allowing room for the rice to swell, and put it into a
saucepan of cold water; boil it gently for two hours, and if, after a
time, the cloth seems tied too loosely, take the rice up and tighten
the cloth. Serve with sweet melted butter, or cold butter and sugar,
or stewed fruit, jam, or marmalade, any of which accompaniments are
suitable for plain boiled rice. _Time._—2 hours after the water boils.
_Average cost_, 2_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ at
any time.
RICE PUDDING, Boiled.
_Ingredients._—¼ lb. of rice, 1½ pint of new milk, 2 oz. of butter, 4
eggs, ½ saltspoonful of salt, 4 large tablespoonfuls of moist sugar,
flavouring to taste. _Mode._—Stew the rice very gently in the above
proportion of new milk, and, when it is tender, pour it into a basin;
stir in the butter, and let it stand to cool; then beat the eggs, add
these to the rice with the sugar, salt, and any flavouring that may be
approved, such as nutmeg, powdered cinnamon, grated lemon-peel, essence
of bitter-almonds, or vanilla. When all is well stirred, put the
pudding into a buttered basin, tie it down with a cloth, plunge it into
boiling water, and boil for 1¼ hour. _Time._—1¼ hour. _Average cost_,
1_s._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.
RICE PUDDING, Boiled (with Dried or Fresh Fruit; a nice Dish for the
Nursery).
_Ingredients._—½ lb. of rice, 1 pint of any kind of fresh fruit that
may be preferred, or ½ lb of raisins or currants. _Mode._—Wash the
rice, tie it in a cloth, allowing room for it to swell, and put it
into a saucepan of cold water; let it boil for an hour, then take it
up, untie the cloth, stir in the fruit, and tie it up again tolerably
tight, and put it into the water for the remainder of the time. Boil
for another hour, or rather longer, and serve with sweet sauce if made
with dried fruit, and with plain sifted sugar if made with fresh
fruit. _Time._—1 hour to boil the rice without the fruit; 1 hour, or
longer, afterwards. _Average cost_, 6_d._ _Sufficient_ for 6 or 7
children. _Seasonable_ at any time.
_Note._—This pudding is very good made with apples; they should be
pared, cored, and cut into thin slices.
RICE PUDDING, French, or Gâteau de Riz.
_Ingredients._—To every ¼ lb. of rice allow 1 quart of milk, the rind
of 1 lemon, ½ teaspoonful of salt, sugar to taste, 4 oz. of butter,
6 eggs, bread-crumbs. _Mode._—Put the milk into a stewpan with the
lemon-rind, and let it infuse for ½ hour, or until the former is well
flavoured; then take out the peel, have ready the rice washed, picked,
and drained; put it into the milk, and let it gradually swell over a
very slow fire. Stir in the butter, salt, and sugar, and, when properly
sweetened, add the yolks of the eggs, and then the whites, both of
which should be well beaten, and added separately to the rice. Butter a
mould, strew in some fine bread-crumbs, and let them be spread equally
over it; then carefully pour in the rice, and bake the pudding in a
_slow_ oven for 1 hour. Turn it out of the mould, and garnish the dish
with preserved cherries, or any bright-coloured jelly or jam. This
pudding would be exceedingly nice flavoured with essence of vanilla.
_Time._—¾ to 1 hour for the rice to swell; to be baked 1 hour in a slow
oven. _Average cost_, 1_s._ 8_d._ _Sufficient_ for 5 or 6 persons.
_Seasonable_ at any time.
RICE PUDDING, Baked or Boiled Ground.
_Ingredients._—2 pints of milk, 6 tablespoonfuls of ground rice, sugar
to taste, 4 eggs, flavouring of lemon-rind, nutmeg, bitter-almonds or
bay-leaf. _Mode._—Put 1½ pint of the milk into a stewpan with any of
the above flavourings, and bring it to the boiling point, and, with the
other ½ pint of milk, mix the ground rice to a smooth batter; strain
the boiling milk to this, and stir over the fire until the mixture is
tolerably thick; then pour it into a basin, leave it uncovered, and
when nearly or quite cold sweeten it to taste, and add the eggs, which
should be previously well beaten, with a little salt. Put the pudding
into a well-buttered basin, tie it down with a cloth, plunge it into
boiling water, and boil for 1½ hour. For a baked pudding, proceed in
precisely the same manner, only using half the above proportion of
ground rice, with the same quantity of all the other ingredients:
an hour will bake the pudding in a moderate oven. Stewed fruit, or
preserves, or marmalade, may be served with either the boiled or baked
pudding, and will be found an improvement. _Time._—1½ hour to boil, 1
hour to bake. _Average cost_, 10_d._ _Sufficient_ for 5 or 6 persons.
_Seasonable_ at any time.
RICE PUDDING, Iced.
_Ingredients._—6 oz. of rice, 1 quart of milk, ½ lb. of sugar, the
yolks of 6 eggs, 1 small teaspoonful of essence of vanilla. _Mode._—Put
the rice into a stewpan, with the milk and sugar, and let these simmer
over a gentle fire until the rice is sufficiently soft to break up into
a smooth mass, and should the milk dry away too much, a little more may
be added. Stir the rice occasionally, to prevent its burning, then beat
it to a smooth mixture; add the yolks of the eggs, which should be well
whisked, and the vanilla (should this flavouring not be liked, essence
of bitter almonds may be substituted for it); put this rice custard
into the freezing-pot, and proceed as directed in the recipe for Iced
Pudding. When wanted for table, turn the pudding out of the mould, and
pour over the top and round it a compôte of oranges, or any other fruit
that may be preferred, taking care that the flavouring in the pudding
harmonizes well with the fruit that is served with it. _Time._—½ hour
to freeze the mixture. _Average cost_, 1_s._ 6_d._; exclusive of the
compôte, 1_s._ 4_d._ _Seasonable._—Served all the year round.
RICE PUDDINGS, Miniature.
_Ingredients._—¼ lb. of rice, 1½ pint of milk, 2 oz. of fresh butter,
4 eggs, sugar to taste, flavouring of lemon-peel, bitter almonds, or
vanilla; a few strips of candied peel. _Mode._—Let the rice swell
in 1 pint of the milk over a slow fire, putting with it a strip of
lemon-peel; stir to it the butter and the other ½ pint of milk, and let
the mixture cool. Then add the well-beaten eggs, and a few drops of
essence of almonds or essence of vanilla, whichever may be preferred;
butter well some small cups or moulds, line them with a few pieces of
candied peel sliced very thin, fill them three parts full, and bake
for about 40 minutes; turn them out of the cups on to a white d’oyley,
and serve with sweet sauce. The flavouring and candied peel might
be omitted, and stewed fruit or preserve served instead, with these
puddings. _Time._—40 minutes. _Average cost_, 1_s._ _Sufficient_ for 6
puddings. _Seasonable_ at any time.
RICE SNOWBALLS (A Pretty Dish for Juvenile Suppers).
_Ingredients._—6 oz. of rice, 1 quart of milk, flavouring of essence
of almonds, sugar to taste, 1 pint of custard. _Mode._—Boil the rice
in the milk, with sugar and a flavouring of essence of almonds, until
the former is tender, adding, if necessary, a little more milk,
should it dry away too much. When the rice is quite soft, put it into
teacups, or _small_ round jars, and let it remain until cold; then
turn the rice out on a deep glass dish, pour over a custard, and on
the top of each ball place a small piece of bright-coloured preserve
or jelly. Lemon-peel or vanilla may be boiled with the rice instead
of the essence of almonds, when either of these is preferred; but
the flavouring of the custard must correspond with that of the rice.
_Time._—About ¾ hour to swell the rice in the milk. _Average cost_,
with the custard, 1_s._ 6_d._ _Sufficient_ for 5 or 6 children.
_Seasonable_ at any time.