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Classic
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page 278
served cold, remember that it thickens materially when cooling. Before serving
stir through it the yolks of a few eggs together with a dash of rum or cordial,
otherwise the pudding will be apt to have an insipid taste.
Remnants of rice pudding can be used for rice omelette, (K, No. 27), or to fill
wafers (K, No. 4), or it maybe made into small dumplings which are baked in
melted butter and turned in grated chocolate while still hot.
16. Rice with Claret for Invalids. Let 3 ounces of rice come to a boil in cold
water, pour in l pint of claret, 2 teaspoonfuls of lemon sugar and a little
cinnamon; boil until done. Serve hot with sweetened cream stirred with the yolk
of an egg.
17. Rice with Apples. Scald the rice, which should be of the very best quality;
then melt a piece of butter in a pan, put in the rice with boiling water, a
piece of cinnamon and a little salt, and boil slowly. When the rice is almost
tender put in the apples with a large piece of sugar, cook until done, but it
must not be too thick; stir carefully so that the kernels will remain whole. A
glassful of white wine can also be stirred through the rice. Sprinkle the top
with sugar and serve.
For 1/4 pound of rice take 6 medium-sized apples, pare and cut into eight parts,
This will be sufficient for 3 persons.
18. Rice with Raisins. (A nice dish for convalescents.) After the rice is
scalded, boil for 1/4 hour as directed in the above receipt, then add raisins
and cook until both are tender, but they must not become mushy.
19. Rice for Ragout. For 2 dishes take 1 pound of rice, scald and cook in
bouillon until tender, stir through it a glassful of Madeira, 1 cupful of cream,
the yolks of 2 eggs and 1/4 pound of Parmesan cheese, and surround with it a
ragout of poultry or veal.
20. Arabian Rice. Boil some scalded rice in salted water for 20 minutes, pour
off the water and set it in a warm oven for 10 minutes, stirring often, before
bringing to the table. Serve this rice with roasted or boiled meats.
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