[489.] Rice à la française.— Put ½ pound well washed rice over the fire with cold water, boil 3 minutes, drain in a colander and rinse with cold water; return the rice to saucepan, add 5 cups milk, ½ teaspoonful salt, ½ tablespoonful butter and boil till nearly done; then add 8 finely pounded bitter macaroons, 2 tablespoonfuls finely cut candied orange peel, ½ cup preserved cherries freed from the pits and cut fine and a little orange water; put the rice when done on a round flat dish, sprinkle with sugar, hold a red hot shovel over to glaze and serve with wine sauce.
[490.] Rice Cherry.— Prepare 1 quart cherry sauce as follows:—Boil 1 pound sour cherries in 1 quart water, crack some of the stones so as to obtain the flavor from the pits and add a piece of cinnamon, the peel of 1 lemon, ½ pint wine and a few pounded bitter almonds; sugar to taste; when done stir it through a fine sieve, return the sauce to saucepan and add ½ pound rice which has been previously well washed and boiled in water with a little salt for 5 minutes; then drain and rinse with cold water; boil the rice in the cherry sauce till tender; remove from the fire, mix it with the yolks of 6 eggs and when cold add the whites beaten to a stiff froth; rinse out a mould with cold water, sprinkle the inside with granulated sugar, fill in the rice and set it on ice for 2 hours; then serve with or without sweet cream or vanilla sauce.
[491.] Poor Man’s Rice Pudding.— Place a saucepan with 3 tablespoonfuls rice and cold water over the fire, boil 5 minutes, drain the rice in a sieve and rinse with cold water; put the rice in a pudding dish with 1 quart milk, ½ teaspoonful salt, 3 tablespoonfuls sugar and 1 teaspoonful essence of lemon; bake in a slow oven till the rice is real soft and serve when cold.
[492.] Rice Custard Pudding.— Place in a saucepan 3½ tablespoonfuls rice, cover with cold water, boil 5 minutes, drain in a colander and rinse with cold water; return it to saucepan, add 1 pint milk, ½ teaspoonful salt and boil till tender; when cold mix it with 3 well beaten eggs, 3 tablespoonfuls sugar, 1 pint milk and a teaspoonful of lemon essence; put this into a pudding dish, lay 1 tablespoonful butter in small bits on top of it, grate nutmeg over and bake till the custard is set; ½ cup seedless raisins may be added to the pudding if liked; serve without sauce.
[493.] Rice Pudding (Minutatim).— Place a saucepan with ¼ pound rice covered with cold water over the fire, let it boil a few minutes, pour into a colander and rinse with cold water; return rice to saucepan, add 1 pint milk, ½ teaspoonful salt, ½ tablespoonful butter and boil slowly till tender; transfer the rice to a dish and when cold mix it with 2 tablespoonfuls sugar, ½ cup milk, the finely chopped peel of 1 lemon, the yolks of 3 eggs and lastly the whites beaten to a stiff froth; butter some small cups or moulds, line them with a few pieces of citron cut into small, thin slices, fill the cups 3 parts full with the rice mixture and bake in the oven; when done turn them onto a long dish, with a little jelly onto each one, and serve with lemon or fruit sauce.
[494.] Rice Snowballs.— Put 1 cup rice covered with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 1 quart milk, a little butter, 2 tablespoonfuls sugar, ½ teaspoonful salt and boil slowly till tender; add a flavoring of essence of almonds; when the rice is done put into teacups and let it remain till cold; then turn the rice out in a glass dish, pour over a cold custard and on the top of each ball place a small piece of bright colored preserves or jelly. Note.—The custard may be served separate in a saucer with the balls, but the flavoring of it should correspond with the rice. Vanilla or lemon essence may be used instead of almond.
[495.] Cold Rice Flour Pudding.— Let 1½ pints milk come to a boil, add 4 tablespoonfuls rice flour, mix with ½ pint cold milk and stir for 10 minutes over the fire; beat up the yolks of 5 eggs and add them with 2 tablespoonfuls orange water to the rice mixture; add lastly the whites beaten to a stiff froth; rinse out a mould with water; sprinkle with coarse sugar, pour in the pudding and put the form either on ice or in cold water; when cold turn it onto a dish and serve with fruit sauce.
[496.] Rice Souflée.— Place a saucepan with 1 cup milk and ½ tablespoonful butter over the fire; when it boils mix 1 cup rice flour with milk, add it to the boiling milk and stir constantly; continue stirring until it forms into a smooth paste and loosens itself from the bottom of saucepan; transfer the rice mixture to a dish to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 5 eggs, 5 tablespoonfuls sugar and the rice paste; add lastly the grated rind of 1 lemon and the 5 whites beaten to a stiff froth; pour the whole into a buttered souflée or pudding dish and bake ½ hour in a moderate oven; all souflées should be served immediately on being taken out of the oven, or they will sink and be nothing more than an ordinary pudding; when done take it out, sprinkle powdered sugar over and send the souflée to table in the dish in which it was baked, either with a napkin pinned around or inclosed in a more ornamental dish; serve with wine, cream, raspberry or cherry sauce.
[497.] Rice Flour Pudding (colored).— Place a saucepan with 2 cups milk, 4 tablespoonfuls sugar, the grated rind of 1 lemon and ¼ teaspoonful salt over the fire; as soon as it boils mix 4 tablespoonfuls rice flour with 1 cup milk, stir into the boiling milk and stir constantly about 10 minutes; set the saucepan into a vessel of hot water, to keep warm; place another saucepan over the fire with 3 cups fruit juice, ½ currant and ½ raspberry; when it boils mix 4 tablespoonfuls rice flour with 1 cup claret, add it with 1½ cups sugar to the boiling juice and boil, stirring constantly, till contents form a smooth paste; then take a handsome form, brush the inside with almonds or fine olive oil, sprinkle with coarse sugar and fill the rice mixture in alternate layers with a wet spoon into the form—first the white, then the red, and so on until form is filled; smooth each layer evenly with the wet spoon; in serving turn it out carefully and lay a border of whipped cream around it. This makes a very handsome dish. Half the above quantities will be sufficient for a family of 8 persons.
[498.] Rose Rice Pudding.— Place a saucepan with 1 cup water and 2 cups currant or raspberry juice over the fire, add a piece of cinnamon and when it boils mix 4 tablespoonfuls rice flour with 1 cup water; add it to the boiling water, stirring constantly, and boil about 10 minutes; remove the cinnamon and sweeten with sugar to taste; rinse out a form with water, sprinkle with sugar, pour in the contents and place the form on ice; when cold turn it out on a dish and lay whipped cream flavored with vanilla around it; or serve with vanilla sauce.