Wash 1 cup of rice. Have 2 quarts of water, with 1 tbsp. salt, boiling rapidly. Sprinkle in the rice gradually, when you have it all in cover the kettle and boil 20 minutes. If too thick add a little boiling water. Test the grains, and the moment they are soft, and before the starch begins to cloud the water, pour into a colander to drain. Stand it in the oven a few minutes to dry, leaving the door open. Turn carefully into a heated dish and serve without a cover. (Do not stir the rice while cooking.)
Rice Croquettes.
- 1 pint of milk.
- 4 (l.) tbsps. of sugar.
- 1/2 cup raisins.
- 1/2 cup of rice.
- 1/2 tsp. vanilla.
- Yolks of two eggs.
Wash the rice and put it into the boiling milk in a double boiler. Cook until very thick; add the yolks of the eggs and the sugar, beat thoroughly. Take from the fire, add the vanilla and the fruit, which has been well floured. Turn out on a dish to cool, when cold form in pyramids or cylinders; dip first in beaten egg, then in fine bread crumbs and fry in deep, boiling fat. Put a little jelly on the top of each croquette, dust the whole with powdered sugar, and serve with vanilla sauce or cream and sugar.
Baked Rice.
Wash 1/2 cup of rice, turn into a buttered pudding dish, add 2 tbsps. sugar, grate 1/4 of a small nutmeg, add 1 qt. of milk, bake slowly for at least 1-1/2 hour.
Farina.
- 1 pint of milk.
- 3 level tbsps. of farina.
Put the milk in the double boiler, when the milk boils add the salt, then sprinkle in the farina, stirring all the while; beat the mixture well and cook for 30 minutes. Serve with cream and sugar. (This may be made into a pudding by adding an egg, 2 tbsps. sugar, 1/2 tsp. vanilla, baking in the oven until brown.)