RICE PUDDING, Plain Boiled.
Ingredients.—½ lb. of rice. Mode.—Wash the rice, tie it in a pudding-cloth, allowing room for the rice to swell, and put it into a saucepan of cold water; boil it gently for two hours, and if, after a time, the cloth seems tied too loosely, take the rice up and tighten the cloth. Serve with sweet melted butter, or cold butter and sugar, or stewed fruit, jam, or marmalade, any of which accompaniments are suitable for plain boiled rice. Time.—2 hours after the water boils. Average cost, 2d. Sufficient for 4 or 5 persons. Seasonable at any time.
RICE PUDDING, Boiled.
Ingredients.—¼ lb. of rice, 1½ pint of new milk, 2 oz. of butter, 4 eggs, ½ saltspoonful of salt, 4 large tablespoonfuls of moist sugar, flavouring to taste. Mode.—Stew the rice very gently in the above proportion of new milk, and, when it is tender, pour it into a basin; stir in the butter, and let it stand to cool; then beat the eggs, add these to the rice with the sugar, salt, and any flavouring that may be approved, such as nutmeg, powdered cinnamon, grated lemon-peel, essence of bitter-almonds, or vanilla. When all is well stirred, put the pudding into a buttered basin, tie it down with a cloth, plunge it into boiling water, and boil for 1¼ hour. Time.—1¼ hour. Average cost, 1s. Sufficient for 5 or 6 persons. Seasonable at any time.
RICE PUDDING, Boiled (with Dried or Fresh Fruit; a nice Dish for the Nursery).
Ingredients.—½ lb. of rice, 1 pint of any kind of fresh fruit that may be preferred, or ½ lb of raisins or currants. Mode.—Wash the rice, tie it in a cloth, allowing room for it to swell, and put it into a saucepan of cold water; let it boil for an hour, then take it up, untie the cloth, stir in the fruit, and tie it up again tolerably tight, and put it into the water for the remainder of the time. Boil for another hour, or rather longer, and serve with sweet sauce if made with dried fruit, and with plain sifted sugar if made with fresh fruit. Time.—1 hour to boil the rice without the fruit; 1 hour, or longer, afterwards. Average cost, 6d. Sufficient for 6 or 7 children. Seasonable at any time.
Note.—This pudding is very good made with apples; they should be pared, cored, and cut into thin slices.
RICE PUDDING, French, or Gâteau de Riz.
Ingredients.—To every ¼ lb. of rice allow 1 quart of milk, the rind of 1 lemon, ½ teaspoonful of salt, sugar to taste, 4 oz. of butter, 6 eggs, bread-crumbs. Mode.—Put the milk into a stewpan with the lemon-rind, and let it infuse for ½ hour, or until the former is well flavoured; then take out the peel, have ready the rice washed, picked, and drained; put it into the milk, and let it gradually swell over a very slow fire. Stir in the butter, salt, and sugar, and, when properly sweetened, add the yolks of the eggs, and then the whites, both of which should be well beaten, and added separately to the rice. Butter a mould, strew in some fine bread-crumbs, and let them be spread equally over it; then carefully pour in the rice, and bake the pudding in a slow oven for 1 hour. Turn it out of the mould, and garnish the dish with preserved cherries, or any bright-coloured jelly or jam. This pudding would be exceedingly nice flavoured with essence of vanilla. Time.—¾ to 1 hour for the rice to swell; to be baked 1 hour in a slow oven. Average cost, 1s. 8d. Sufficient for 5 or 6 persons. Seasonable at any time.