Rice.—Kedgeree.—Put 1 breakfastcupful well-dried boiled rice into a deep dish; add to it nearly as much cooked white fish, well freed from all bones, with some finely chopped parsley, 2 anchovies, 3 chilies, with pepper and salt to taste. Break over all 2 fresh eggs boiled for not more than 3½ minutes. Mix these ingredients thoroughly together with a fork; melt rather more than a tablespoonful of butter in a stewpan, and make the mixture very hot over the fire.
Rice Mange.—Rub smooth about 2 oz. ground rice in a little milk, then take 1 qt. milk and boil it with the peel of half a lemon, a bay leaf, and a few almonds; sweeten it with loaf sugar, and stir the rice into it over the fire, until it is thick, and then put it into a mould; when turned out cover it with a custard. If the mould has a hole in it, it may be filled with sweetmeat instead. Wet the mould before you put in the rice.
Rice Meringue.—Put 1 teacupful rice into ½ pint milk and let it simmer till soft, then add the yolks of 3 beaten-up eggs to the rice in the stewpan, and beat up the whole with a teaspoonful of moist sugar. Turn it out into a buttered tin or pie-dish, piling it up high in the centre, and spread a thick layer of apricot jam over it. Whisk the whites of the 3 eggs to a froth with a teaspoonful of castor sugar, spread the froth over the jam, and sprinkle sugar on the top. Bake for 20 minutes; if a very hot oven, leave the door partly open. Serve at once, in the pie dish, with napkin round. The pie dish can be placed within a silver dish for serving.
Rice, Moulded, with Mushrooms.-½ lb. rice, 3 oz. butter, 4 cloves, 1 blade mace, 1 onion, 1 lemon, 12 good-sized mushrooms, 1½ pint stock or broth, a few breadcrumbs. Wash the rice, and put into 1½ pint boiling stock or broth, adding 1 oz. butter, the onion, cloves, and mace; stir the rice occasionally to prevent its sticking to the bottom of the stewpan; let it stew slowly with the lid on. In about 1½ hour it should be tender and dry; if not quite dry, stir over the fire for a few minutes with the lid off, then it will soon dry. Take from the fire, and stir into it the yolks of 3 and the white of 1 egg, 2 oz. butter, a little salt; stir over the fire a minute to set the eggs; butter a plain mould (a border mould would be best); sprinkle the bottom and sides with fine breadcrumbs; when the rice has cooled a little, fill the mould, and bake in a well-heated oven 30-40 minutes, so as to be of a golden-brown shade; let it stand 5 minutes after it is taken from the oven, then slip a knife round the inside of the mould, and turn out on the dish in which it is to be served; scoop out the centre, and fill with the mushrooms already prepared thus: Peel the mushrooms, put into a stewpan 2 oz. butter, let it brown, put in the mushrooms, sprinkle with salt and pepper and a blade of mace pounded, a dredge of flour, and the juice of half a lemon; shake round, and stew gently ¼ hour. (E. A. Robbins.)
Rice Pie.—Take of coarse oatmeal and of rice each one large cupful. Put it into a saucepan with enough cold water to cover it, and simmer until it is tender. Then add 2 oz. raisins or currants, 2 oz. brown sugar, 2 oz. suet, a little spice, and ½ pint skim milk. Bake in a cool oven 1 hour.
Rice Pudding.—Pick and wash in 2 or 3 waters, 2 handfuls of rice, and put it to cook in rather less than 1 qt. milk, sweetened to taste, and with the addition of the thin rind of 1 lemon, cut in one piece, and a small stick of cinnamon. Let the rice simmer gently until it has absorbed all the milk. Turn it out into a basin, and when cold, remove the lemon rind and cinnamon. Then stir into it the yolks of 4 eggs, and 1 whole egg beaten up, add a small quantity of candied citron cut into small pieces, and mix it well in. Butter and breadcrumb a plain tin mould, put the mixture into it and bake in a quick oven for about ½ hour. To ascertain when the pudding is done, insert a bright trussing needle into it, it will come out clean when the pudding is done.
Rice, Savoury.—Rice is not so much used in England as it deserves to be, or is too often sent to table in such a way as to make it unpalatable. The following mode of cooking it is an excellent one, and forms a good substitute for potatoes when that vegetable is scarce, especially as an accompaniment to a hash or stew, with rich gravy: Put 2 tablespoonfuls Carolina rice into a stone jar with ½ pint good stock, 1 tablespoonful Worcester sauce, ½ tomato, 1 onion chopped finely, a very little garlic (if the flavour is not liked, this may be omitted), ½ oz. butter, and the same of dripping or bacon fat; a little black pepper, 1 teaspoonful salt, and 1 chili, or cayenne pepper to taste; cover with a perforated lid to allow evaporation, and set in a slow oven for about 2 hours, until all the liquor is absorbed. On no account stir the rice, but shake occasionally if necessary; every grain will then be separate.
Rice Shape.—Boil 2 oz. Patna rice, well picked and washed, in 1 pint milk, sweetened to taste, and flavoured with vanilla; dissolve ½ oz. gelatine in ½ pint milk, and add it to the rice with ½ pint cream. Stir the mixture lightly until cold, put it into a shape, set it on ice or in a cold place, and when firm turn it out and serve with custard or jam, or with both.
Rice Soufflé.—Pick and wash a teacupful of rice. Put it into a saucepan with 1 pint milk sweetened to taste, and a pod of vanilla; let the milk boil till the rice is thoroughly done. When cold, remove the vanilla and work in the yolks of 6 eggs one by one; then stir in the whites of 8 eggs whipped to a stiff froth. Pour the mixture into a plain cake mould; put it into the oven at once; bake for about ½ hour, and serve in the mould with a napkin pinned round it.
Rice Sweet Dish.—Boil some rice in milk, thick, but not too soft, add sugar and vanilla or cinnamon, and spread it out to cool on a buttered tin plate; stand the plate to keep a little warm, and cut pieces from the rice, roll it on a board spread with breadcrumbs into croquettes, sprinkle with egg and crumbs, and bake or fry in butter. The flavouring can be varied by sprinkling grated chocolate in the rice, or pounded almonds, currants, raisins, &c. In rolling out spread preserve, roll the rice round it and serve with chocolate or caramel sauce.