Part 164 (1/2)

_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 b.u.t.ter, 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 b.u.t.tered basin, tie it down with a cloth, plunge it into boiling water, and boil for 1-1/4 hour.

_Time_.--1-1/4 hour. _Average cost_, 1s.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

VARIETIES OF RICE.--Of the varieties of rice brought to our market, that from Bengal is chiefly of the species denominated _cargo_ rice, and is of a coa.r.s.e reddish-brown cast, but peculiarly sweet and large-grained; it does not readily separate from the husk, but it is preferred by the natives to all the others. _Patua_ rice is more esteemed in Europe, and is of very superior qualify; it is small-grained, rather long and wiry, and is remarkably white. The _Carolina_ rice is considered as the best, and is likewise the dearest in London.

II.

(_With Dried or Fresh fruit; a nice dish for the Nursery_.)

1346. INGREDIENTS.--1/2 lb. of rice, 1 pint of any kind of fresh fruit that may be preferred, or 1/2 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 and a little cream or milk, 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.

BOILED RICE FOR CURRIES, &c.

1347. INGREDIENTS.--3/4 lb. of rice, water, salt.

_Mode_.--Pick, wash, and soak the rice in plenty of cold water; then have ready a saucepan of boiling water, drop the rice into it, and keep it boiling quickly, with the lid uncovered, until it is tender, but not soft. Take it up, drain it, and put it on a dish before the fire to dry: do not handle it much with a spoon, but shake it about a little with two forks, that it may all be equally dried, and strew over a little salt.

It is now ready to serve, and may be heaped lightly on a dish by itself, or be laid round the dish as a border, with a curry or frica.s.see in the centre. Some cooks smooth the rice with the back of a spoon, and then brush it over with the yolk of an egg, and set it in the oven to colour; but the rice well boiled, white, dry, and with every grain distinct, is by far the more preferable mode of dressing it. During the process of boiling, the rice should be attentively watched, that it be not overdone, as, if this is the case, it will have a mashed and soft appearance.

_Time_.--15 to 25 minutes, according to the quality of the rice.

_Average cost_, 3d.

_Sufficient_ for a large dish of curry.

_Seasonable_ at any time.

RICE, in the native rough state, with the husk on, is called _paddy_, both in India and America, and it will keep better, and for a much longer time, in this state, than after the husk has been removed; besides which, prepared rice is apt to become dirty from rubbing about in the voyage on board s.h.i.+p, and in the warehouses. It is sometimes brought to England in the shape of paddy, and the husk detached here. Paddy pays less duty than sh.e.l.led rice.

TO BOIL RICE FOR CURRIES, &c.

(_Soyer's Recipe_.)

1348. INGREDIENTS.--1 lb. of the best Carolina rice, 2 quarts of water, 1-1/2 oz. of b.u.t.ter, a little salt.

_Mode_.--Wash the rice well in two waters; make 2 quarts of water boiling, and throw the rice into it; boil it until three-parts done, then drain it on a sieve. b.u.t.ter the bottom and sides of a stewpan, put in the rice, place the lid on tightly, and set it by the side of the fire until the rice is perfectly tender, occasionally shaking the pan to prevent its sticking. Prepared thus, every grain should be separate and white. Either dish it separately, or place it round the curry as a border.