Sufficient for 5 or 6 children. Seasonable at any time.
PLAIN BOILED RICE PUDDING.
1344. INGREDIENTS.—1/2 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 2 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.
BOILED RICE PUDDING.
I.
1345. INGREDIENTS.—1/4 lb. of rice, 1-1/2 pint of new milk, 2 oz. of butter, 4 eggs, 1/2 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 1-1/4 hour.