Savory Rice Pudding.
- 1 teacupful of rice.
- Giblets of the turkey.
- A slice of fat salt pork, chopped very fine.
- Half a small onion, also minced.
- 1 small cup of milk.
- 1 tablespoonful of butter.
- Pepper and salt.
Wash the rice thoroughly; clean the giblets; soak them an hour in salted water, cut each into several pieces, and put on to stew with the pork and rice in nearly a quart of cold water. Cook slowly until the giblets are tender and the rice soft. The grains should be kept as whole as possible, so do not use a spoon in stirring, but shake up the saucepan, which should be set in another of boiling water. The rice should, by this time, be nearly dry. Take out the giblets and chop fine. Pour on the rice the milk, previously heated with the minced onions, and then strained. When this is again scalding, stir in the giblets, then the butter and seasoning. Cover and simmer for ten minutes. Wet a round or oval pan with cold water; press the rice firmly into it, so that it may take the shape, and turn out carefully upon a flat dish. Set in the oven for two minutes before sending to table. It should be stiff enough to take the mould, yet not dry.