Send tomato sauce, mixed with grated cheese, around with it, or any gravy you may chance to have left over.
Molded rice (No. 1)
Boil a cupful of raw rice ten minutes; drain and pour over it, in place of the water, two cupfuls of chicken gravy or stock made from chicken, duck or turkey bones, seasoned well with salt, pepper and onion juice. Set in boiling water uncovered, and cook gently until quite dry. Turn into a bowl wet with hot water, press down firmly and reverse the bowl upon a hot platter. Cover the mound with grated cheese, brush all over with beaten white of egg, sift grated cheese upon the egg, and set upon the top grating of your oven to color slightly.
Molded rice (No. 2)
Boil a cupful of rice in plenty of hot salted water until soft. Drain and dry off. Stir into it a great spoonful of butter, a teaspoonful of onion juice and the beaten yolks of two eggs, with salt and pepper to taste. Stir over the fire in a bowl set in boiling water for two minutes, using a fork that you may not break the rice to pieces. Turn into a round-bottomed bowl wet with cold water, and press down hard. Reverse the bowl upon a fireproof platter, cover the molded rice thickly with a meringue made of the whites of the eggs beaten stiff, and set upon the top grating of the oven for three minutes to form.
Eat with drawn butter.
Spanish rice (very nice)
Boil one cupful of rice until tender in plenty of boiling water, salted; drain and dry off. Chop a quarter of a pound of fat salt pork, and fry in a pan. When it hisses put into the pan two medium-sized onions, also minced. Chop two green sweet peppers (seeded, of course), and mix with the rice, then the pork and onions, and enough tomato sauce to moisten the mixture well. Butter a bake-dish, add salt and pepper, if needed, to the rice, and put into the dish. Coat thickly with fine crumbs and bake, covered, for twenty minutes; then brown.
Rice timbales
Pack hot boiled rice in slightly buttered timbale molds; let them stand in hot water for ten minutes; run a pointed knife around the sides; turn from the molds and serve as a garnish for curried meats or boiled fowl.