Rice Savoury (Hot)
Boil 3 oz. of rice in ½ pint of milk, season with pepper and salt; butter a pie dish, lay in a layer of rice, sprinkle this with 1 oz. of grated cheese, add the rest of the rice, sprinkle with another ounce of cheese, dot some small pieces of butter all over the top; bake in a quick oven till nicely browned on the top.
Rice Balls (Hot)
Boil 4 oz. of rice in cold water, taking care to let it absorb all the liquid; to this add 1 tablespoonful of finely-grated cheese, 1 teaspoonful of chopped parsley, 1 oz. of finely-grated brown breadcrumbs, 1 tablespoonful of tomato sauce, pepper and salt to taste; bind all the ingredients with the yolks of 2 eggs, mixing thoroughly, form into balls, brush over with white of egg, roll in breadcrumbs and fry a golden brown.
Rice and Fish Toast (Hot)
Fry an onion, finely-sliced, in butter with a few shrimps or pieces of lobster, stir into it 1 dessertspoonful of mustard. When thoroughly hot, add a teacupful of rice previously boiled and dried and a tablespoonful of grated Parmesan cheese. Stir and serve very hot on rounds of buttered toast or fried croûtons.
Savoury Rice Pudding (Hot)
Simmer 2 tablespoonsful of rice in 1 pint of milk until nearly cooked, then add 1 oz. of finely-grated cheese, ½ oz. of butter, 1 teaspoonful of made mustard, a pinch of salt and a dust of cayenne pepper. Mix all together and pour into a buttered pie dish, sprinkle ½ oz. of finely-grated cheese on the top and bake in a moderate oven for ½ hour.