The Apsley cookery book

The rice should be picked over but not washed. Throw it into plenty of quickly boiling water, and let it boil up, and continue to boil quickly for one minute. Then pour in a very little cold water to check it. It should now boil slowly, but continuously, for fifteen to twenty minutes. It is boiled enough if the grains are soft when pressed between the thumb and finger. Drain it, and return it to the saucepan, which should be dried and buttered. Cover it with a clean cloth and allow it to steam on the stove, where it is not too hot, or in a slow oven. Stir it lightly with a fork and let it remain for a quarter of an hour. Each grain should then swell up and be well separated. 119. Rice and Cheese (No. i). Ingredients. One breakfastcupful of Rice. | Half a pint of Milk. Four ounces grated Cheese. Wash the rice and boil it until cooked (in a double saucepan). Strain well, and add the milk and a spoonful of butter, and pepper to taste. Simmer again together ; grease a pie-dish well and fill up with alternate layers of the above mixture and the grated cheese. Sprinkle grated cheese on the top, and a few pieces of butter. Put in a hot oven and brown well. Serve very hot. 120. Rice and Cheese (No. 2). Ingredients. Four ounces of Rice. I Pint and a half of Milk. Six ounces of Cheese. | Pepper to taste. Wash the rice and put it into a double saucepan with the milk, let it simmer for three hours until all the milk is absorbed, then add the cheese, cut into small pieces (any stale pieces will do), let it cook for another quarter of an hour, then turn into a pie-dish, sprinkle a few grated rusk-crumbs over, and serve at once. Equals 1183 grains proteid. 121. Rice and Cheese (No. 3). Ingredients. Four ounces of Rice. I Three ounces of Cheese. Two ounces of Butter. | Pint and a half of Milk. Wash the rice and cook with the milk in a double saucepan for three hours, then add the cut-up cheese, butter, and pepper. When the cheese is melted, turn the mixture out into a pie-dish, and sprinkle rusk crumbs on the top, and serve. Equals 938 grains. Semolina may be cooked in the same way. 122. Rice Pudding (Savoury). Ingredients. Four ounces of Rice. A quarter of a pint of Tomato Sauce. Two ounces of grated Parmesan. Two ounces of Bread-crumbs. Half an ounce of Butter. Boil the rice according to recipe “ Rice Boiled for Curry.” When it is cooked mix well with the tomato sauce, made according to recipe for “ Tomato Sauce.” Now put it into a buttered baking-dish and sprinkle over it the grated Parmesan. Cover with bread-crumbs, and break the butter into bits and strew it over the top. Brown in a quick oven, and serve very hot. 123. Rice (Savoury). Ingredients . Three and a-half ounces of Rice. One pint of Milk. Four ounces of Onion. The whites of two Eggs. A heaped tablespoonful of chopped Parsley. Two ounces of Bread-crumbs. Half an ounce of Butter. Pepper to taste.