Part 165 (1/2)

When it is tender, stir in the sugar, b.u.t.ter, and yolks of eggs; b.u.t.ter a mould, press in the rice, and proceed in exactly the same manner as in recipe No. 1350. When the ca.s.serole is ready, fill it with a compote of any fruit that may be preferred, or with melted apricot-jam, and serve.

_Time_.--From 3/4 to 1 hour to swell the rice, 1/2 to 3/4 hour to bake the ca.s.serole.

_Average cost_, exclusive of the compote or jam, 1s. 9d.

_Sufficient_ for 2 ca.s.seroles.

_Seasonable_ at any time.

FRENCH RICE PUDDING, or GATEAU DE RIZ.

1352. INGREDIENTS.--To every 1/4 lb. of rice allow 1 quart of milk, the rind of 1 lemon, 1/2 teaspoonful of salt, sugar to taste, 4 oz. of b.u.t.ter, 6 eggs, bread crumbs.

_Mode_.--Put the milk into a stewpan with the lemon-rind, and let it infuse for 1/2 hour, or until the former is well flavoured; then take out the peel; have ready the rice washed, picked, and drained; put it into the milk, and let it gradually swell over a very slow fire. Stir in the b.u.t.ter, salt, and sugar, and when properly sweetened, add the yolks of the eggs, and then the whites, both of which should be well beaten, and added separately to the rice. b.u.t.ter a mould, strew in some fine bread crumbs, and let them be spread equally over it; then carefully pour in the rice, and bake the pudding in a _slow_ oven for 1 hour. Turn it out of the mould, and garnish the dish with preserved cherries, or any bright-coloured jelly or jam. This pudding would be exceedingly nice, flavoured with essence of vanilla.

_Time_.--3/4 to 1 hour for the rice to swell; to be baked 1 hour in a slow oven.

_Average cost_, 1s. 8d.

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

BAKED OR BOILED GROUND RICE PUDDING.

1353. INGREDIENTS.--2 pints of milk, 6 tablespoonfuls of ground rice, sugar to taste, 4 eggs, flavouring of lemon-rind, nutmeg, bitter almonds or bay-leaf.

_Mode_.--Put 1-1/2 pint of the milk into a stewpan, with any of the above flavourings, and bring it to the boiling-point, and, with the other 1/2 pint of milk, mix the ground rice to a smooth batter; strain the boiling milk to this, and stir over the fire until the mixture is tolerably thick; then pour it into a basin, leave it uncovered, and when nearly or quite cold, sweeten it to taste, and add the eggs, which should be previously well beaten, with a little salt. Put the pudding into a well-b.u.t.tered basin, tie it down with a cloth, plunge it into boiling water, and boil for 1-1/2 hour. For a baked pudding, proceed in precisely the same manner, only using half the above proportion of ground rice, with the same quant.i.ty of all the other ingredients: an hour will bake the pudding in a moderate oven. Stewed fruit, or preserves, or marmalade, may be served with either the boiled or baked pudding, and will be found an improvement.

_Time_.--1-1/2 hour to boil, 1 hour to bake. _Average cost_, 10d.

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

ICED RICE PUDDING.

1354. INGREDIENTS.--6 oz. of rice, 1 quart of milk, 1/2 lb. of sugar, the yolks of 6 eggs, 1 small teaspoonful of essence of vanilla.

_Mode_.--Put the rice into a stewpan, with the milk and sugar, and let these simmer over a gentle fire until the rice is sufficiently soft to break up into a smooth ma.s.s, and should the milk dry away too much, a little more may be added. Stir the rice occasionally, to prevent its burning, then beat it to a smooth mixture; add the yolks of the eggs, which should be well whisked, and the vanilla (should this flavouring not be liked, essence of bitter almonds may be subst.i.tuted for it); put this rice custard into the freezing-pot, and proceed as directed in recipe No. 1290. When wanted for table, turn the pudding out of the mould, and pour over the top, and round it, a _compote_ of oranges, or any other fruit that may be preferred, taking care that the flavouring in the pudding harmonizes well with the fruit that is served with it.

_Time_.--1/2 hour to freeze the mixture.

_Average cost_, 1s. 6d.; exclusive of the _compote_, 1s. 4d.

_Seasonable_.--Served all the year round.

MINIATURE RICE PUDDINGS.

1355. INGREDIENTS.--1/4 lb. of rice, 1-1/2 pint of milk, 2 oz. of fresh b.u.t.ter, 4 eggs, sugar to taste; flavouring of lemon-peel, bitter almonds, or vanilla; a few strips of candied peel.