[509.] Rice Pudding (baked).— Soak ½ pound rice for 1 hour in water, drain and boil it in water 15 minutes; pour the rice onto a sieve and after draining it well return to saucepan; add 1 quart milk, ¾ teaspoonful salt and boil till tender; add 3 ounces butter, ¼ pound sugar and the grated rind of 1 lemon; when cold mix it with the yolks of 6 eggs, ½ cup finely chopped almonds and 3 tablespoonfuls finely cut citron; add lastly the whites beaten to a stiff froth; fill the whole into a well buttered pudding dish and bake 1 hour in a medium hot oven; serve with fruit sauce.
[510.] Boiled Rice Pudding.— Place a saucepan with ½ pound rice covered with cold water over the fire and let it boil 5 minutes; then pour it into a colander and rinse with cold water; return the rice to saucepan, add 1 quart milk, a piece of cinnamon, the peel of 1 lemon, 1 teaspoonful salt and boil slowly till tender (but the kernels must be whole); when cold stir ¼ pound butter with 1 cup sugar to a cream and add 1 cup finely chopped almonds, 1 cup stoneless raisins, 1 tablespoonful finely cut preserved orange peel and the yolks of 8 eggs; add the rice and lastly the 8 whites beaten to a stiff froth; fill the mixture into a well buttered pudding form and boil 2 hours; serve with wine cream sauce made as follows:—Place a saucepan over the fire with 1 pint white wine, the yolks of 3 eggs, 1 teaspoonful cornstarch, the peel of 1 lemon and 4 tablespoonfuls sugar; stir this with an egg beater until just about to boil; then remove it instantly from the fire, beat the whites to a stiff froth and mix it with the sauce; or send cherry sauce to table with it (see Sauce). This pudding is sufficient for 12 persons. If a smaller one is desired use half the quantities.
[511.] Rice Flour Pudding.— Take 1 pint milk, 2 small cups rice flour, 3 tablespoonfuls butter, the grated rind of 1 lemon, 8 eggs, whites and yolks beaten separately, 4 tablespoonfuls sugar, 2 tablespoonfuls finely cut citron and ½ teaspoonful salt; put the milk with ½ of the butter over the fire; mix the rice flour with a little cold water or milk, add the salt and when the milk boils stir the flour into it; stir until the contents have formed into a smooth paste and loosens itself from the bottom of saucepan; remove it from the fire and set aside to cool; stir the remaining butter to a cream and add alternately the sugar, the yolks and the rice dough (by a spoonful at a time); add the lemon, the citron and lastly the whites of eggs beaten to a stiff froth; blend all well together; have ready a pudding form well buttered and sprinkled with bread crumbs, fill it with the mixture and boil 2 hours; serve with wine or cream sauce the same as in foregoing recipe; sufficient for a family of 10 persons.
[512.] Rice Flour Pudding (baked).— Place a saucepan with 1 pint milk and 1 tablespoonful butter over the fire and when it boils stir into the boiling milk sufficient rice flour to make a smooth dough that loosens itself from the bottom of saucepan; then remove it from the fire and set aside to cool; stir 1 tablespoonful butter to a cream and add by degrees the yolks of 5 eggs, 5 tablespoonfuls sugar, the grated rind of 1 lemon, the dough of rice flour and lastly the stiff froth of the 5 eggs; bake ½ hour; serve with wine cream sauce.
[513.] Rice Pudding (baked).— Place a saucepan with ½ pound rice covered with cold water over the fire, let it boil a few minutes, pour the rice into a colander and rinse with cold water; return it to saucepan, add 1 quart milk, ½ teaspoonful salt, 1 tablespoonful butter, a piece of cinnamon, the peel of 1 lemon and boil slowly till tender; when done remove the rice from fire and let it cool a little; stir the yolks of 4 eggs with 3 tablespoonfuls sugar to a cream; mix it with the rice, remove the lemon and cinnamon and add lastly the whites beaten to a stiff froth; fill the mixture into a form which has been well buttered and sprinkled with bread crumbs and bake 1 hour in a medium hot oven; when done turn the pudding onto a round plate and serve with fruit sauce.
[514.] Rice Pudding (with Peaches).— Cut 12 large peaches in halves and peel and boil them in ½ pound sugar syrup; crack the stones, take out the pits, remove the brown skins and boil the pits with the peaches; when done transfer the fruit to a dish and set aside to cool; put ½ pound rice with cold water over the fire and let it boil up; drain in a sieve and rinse with cold water; return rice to saucepan with 1 pint sweet cream and boil till tender, but in such a way as to leave the kernels remain whole; when cold mix the rice with 5 tablespoonfuls sugar, 1 teaspoonful vanilla extract, ¼ pint maraschino and 1¼ ounces gelatine; put the dish in cracked ice and stir 1 pint whipped cream through it; fill into a form, cover tightly, pack it in cracked ice with rock salt sprinkled between it so that the whole form is completely covered with ice; let it remain thus for 2 hours; in serving dip the form in hot water, turn the pudding onto a round dish, lay the peaches all over it and the pits on top of peaches; pour the syrup around it and serve. Rice with apples, pears, apricots or any kind of fruit may be made in the same manner.
[515.] Rice Pudding à la Palerino.— Put ½ pound rice with cold water over the fire, boil 3 minutes, pour it into a sieve and rinse with cold water; return the rice to saucepan, add 1 bottle white wine, the juice of 4 oranges and ¼ pound sugar and boil slowly till tender; add 1½ ounces gelatine which has been soaked in cold water and stir both till it begins to thicken; in the meantime cut some preserved pineapples into small dice; boil 6 ounces seedless raisins in sugar syrup till tender; put them with ½ pint preserved cherries on a sieve to drain; thin ¼ pound apricot marmalade with a little water, add it with the pineapples, raisins and cherries to the rice and lastly stir 1 quart whipped cream through it; fill the mixture into a pudding form, pack it in ice and rock salt and let freeze for 4 hours; in serving dip the form in hot water, turn its contents onto a round dish, lay preserved apricots around it and put on top some whipped cream, so as to make this fine dish as tempting as possible.
[516.] Rice à la Malte.— Boil 1 pound rice 5 minutes, drain in a sieve and rinse with cold water; return rice to saucepan, cover with water and boil till tender, but in such a way that the kernels remain whole; pour the rice in a sieve and let the water drain off; rub off the skin of 6 oranges with loaf sugar and pound the sugar fine; then peel the oranges, divide them into quarters, remove the pits and lay the fruit on a dish; sprinkle 6 tablespoonfuls sugar over and set them aside in a cool place; press the juice from 6 oranges; put the rice with 1½ pints white wine in saucepan, add ½ pound sugar and boil till thick; add the orange juice and the juice of 1 lemon, let it boil a few minutes longer, remove from the fire and stir the orange sugar into it; rinse out a form with white wine, pour in the rice mixture and when cold put it on ice for 3 hours; in serving turn it out on a round dish and garnish with the orange quarters; boil the juice of 3 oranges with ½ cup sugar and ½ cup water to a syrup; when cold pour some over the rice and serve the rest in a sauciere with the pudding.
[517.] Rice Pudding à la Wellington.— Boil ½ pound rice for 15 minutes in water, drain it in a sieve and rinse with cold water; return rice to saucepan, add ½ bottle Rhine wine, the peel of 1 lemon, the juice of 3 lemons and sweeten with sugar; when done pour it into a border form and set it in a cool place; in serving turn it onto a round dish, decorate with preserved or stewed cherries and pour a little white syrup over the rice; have ready a plombière of frozen raspberry ice in a high pointed form and put it in the center of the rice.
[518.] Rice Pudding (with Pineapple).— Take a sponge cake (one that was baked in a round form), hollow it out about 1½ inches, pour some Madeira wine over and sprinkle with finely chopped almonds; set it in a cool oven to dry a little; then place it on a round dish with a fine napkin and cut it down to ⅓ its height into 12 pieces; boil ¾ pound rice 5 minutes in water, drain and rinse with cold water; return rice to saucepan and boil it in water till nearly done; pour it onto a sieve and drain off the water; then return it again to saucepan with some pineapple syrup and boil till done; mix a few tablespoonfuls finely cut pineapple with it, fill the rice (half warm) into the sponge cake and decorate with slices of pineapple and preserved red cherries; serve with apricot sauce. Preserved pineapple may be used for this.