Compote of Rice and Fruit
- 3⁄4 cup rice
- 33⁄8 cups milk
- 3 tablespoons sugar
- 1⁄8 teaspoon salt
Heat all together in a pan which is set into a cooker-pail of boiling water. When the water in the kettle boils, take out the pan and bring the mixture in it to a boil. Replace it in the pail and put it into the cooker for from one to three hours. Put it into a mould, and, when shaped, but while still warm, turn it out on to a serving dish. Put stewed or canned fruit on top, and pour the juice around it.
Serves six or eight persons.
Figure No. 13.
Wire rack arranged for steaming, with perforated tin can as a stand to raise it above the water.