Boil some rice for ten minutes, drain, and let it cool. Pare some oranges, taking off all the thick white skin; spread the rice in as many portions as there are oranges, on some pudding or dumpling cloths. Tie the fruit (surrounded by the rice) separately in these, and boil the balls for an hour; turn them carefully on a dish, sprinkle over plenty of sifted sugar. Serve with any kind of sauce or sweetened cream.
Apple Snow-balls.
Pare and core some large apples without dividing them. Prepare the rice as in the foregoing receipt; inclose the apples separately in it, and boil them three-quarters of an hour.
Sauce.—A little butter and sugar mixed to a cream; a spoonful of corn starch cooked in two cupfuls of boiling water; flavoring of cinnamon. To mix, see Sweet Sauces.
Rice Soufflé.
Ingredients: Half a cupful of rice, one even cupful of sugar, one pint of milk, butter the size of a butter-nut, half a lemon, five eggs.
Throw the rice into boiling salted water, and let it boil for ten minutes. Then put it into a stew-pan with the milk, butter and sugar, and set this to simmer very slowly for about half an hour, when the rice should be very soft (or the pan can be placed in a vessel of boiling water, or in a steamer). If it is placed directly on the range, much care should be taken not to let it burn. Now work the rice, etc., with a wooden spoon until it is a smooth paste; add the yolks of the eggs beaten to a perfect froth, and a lump of loaf sugar (mashed) which has absorbed all the oil out of the rind of the whole lemon (called zest); add also the juice of half of the lemon. If the rice is now too firm, add a little cream also. When cold, stir into this the whites of the eggs beaten to the stiffest possible froth, and put the mixture into a flat pudding-dish, or into little paper cases ([see page 61]). Sprinkle granulated sugar over the top or tops. Bake in the oven about ten minutes. Serve immediately, or the soufflé will fall. Ground rice may be used instead of whole rice. It should be rubbed smooth with a little cold milk, and then added to the remainder of the milk and the butter on the fire, and stirred until it thickens. It is then taken off the fire, sweetened, and flavored; the beaten yolks and then the beaten whites are stirred in quickly, and the sugar is sprinkled over the top, when all is put into the oven.
Rice Croquettes.
Ingredients: To half a pound of rice, one quart of milk, one tea-cupful of sugar, a very little butter, yolks of one or two eggs beaten, flavoring, and a little salt.
Soak the rice three or four hours in water; drain, and put into a basin with the milk and salt. Set the basin in the steamer, and cook until thoroughly done. Then stir in carefully the sugar, the yolks of one or two eggs, very little butter, and flavor with extract of lemon or vanilla. If fresh lemon is used, add a little zest. When cool enough to handle, form into small balls; press the thumb into the centre of each; insert a little marmalade, or jelly of any kind, and close the rice well over them. Roll in beaten eggs (sweetened a little), and bread-crumbs. Fry in boiling-hot lard.