10. Yellow Rice.
Never throw away the water in which kedgrees or yellow rice have been boiled. They make delicious soups on meat days, with the addition of a little Armour's Beef Extract, as the stock is already flavoured and thickened; or it will make a delicious mullagatawny soup with the addition of currie powder, and made according to recipe No. 9 (Soups), without the herrings, and using the liquor instead. This applies equally to the water in which haricot beans and peas have been boiled. It always makes good stock for soup.
Boil in the water you put on for your rice one large onion whole, three beads of garlic whole, twenty-four cloves, the seeds of twelve cardamoms, three bay-leaves, two sticks of cinnamon, two blades of mace, and a pennyworth of saffron, one heaped up teaspoon of salt. Let these come to the boil, and then add one pound of the best rice. Watch carefully. Taste it from time to time. The moment the rice is soft drain at once, and set before the fire to steam. Before serving remove the onion, garlic, bay-leaves, cinnamon, and mace, but not the cloves and cardamoms. Decorate with onions fried crisp and brown, sultanas fried, and almonds blanched and fried. This is very nice.