Cassell's dictionary of cookery

Rice (a la Milanaise). — Boil half a pound of rice as for curry, and dry it. Fry in hot fat over a slow fire till it begins to colour, and guard very carefully against its burning. Mix with it as much grated Parmesan as will flavour it thoroughly, and add cold-dressed fowl, fish, game, or shell-fish, torn into shreds with two forks. Season with pepper and salt, and serve hot. Rice a la Milanaise is sometimes fried in fat till it is lightly coloured, then simmered until tender in as much broth as will cover it, flavoured with Parmesan, and served instead of soup. Rice (a la Sceur). — Wash half a pound of rice in two or three waters. Place it in a large saucepan with plenty of water, and let it boil gently till tender, and in order to ascertain when this point is reached try the grains occasionally with the finger and thumb. Pour off the water, and shake the saucepan over the fire till the rice is dry. Add a slice of fresh butter, and a little grated nutmeg, pepper, and salt, and when these ingredients are mixed with the rice put in also the white meat of a dried haddock torn into flakes with two forks, and the whites of three hard-boiled eggs chopped small. Pile this mixture on a hot dish, sprinkle over the top the yolks of the eggs, which have been rubbed through a wire sieve, and mixed with an equal quantity of grated Parmesan, and put the dish in the oven for a few minutes till the surface is lightly browned. Servo very hot. Time to boil the rice, about half an hour. Probable cost. Is. 4d. Sufficient for five or six persons. Rice (a la Turque).— No. 1. Wash haU a pound of rice in two or three waters. Throw RIC ( 735 ) RIC it into a saucepan of boiling water, and boil quickly for iive minutes. Drain and dry it. Slice an onion, and fry in hot fat till it is lightly browned. Take it out and fry tlie rice in the same butter over a gentle fire, turning it about continually to keep it from burning. When it is lightly coloured, pour over it tliree pints of good gravy soup, lightly tinged with saffron powder, and let it simmer gently till tender. Add to the soup a slight seasoning of salt and cayenne, a thickening of flour and butter, and as much grated Parmesan as will season it. Boil the whole gently for ten minutes, and serve as hot as possible in a soup tureen. No. 2. Boil and dry the rice as above. Melt a slice of butter in a frj-ing-pan, and fry in this the rice, first colouring it slightly with ground saffron, and seasoning with salt and cayenne. As the rice will burn very easUy, it should be fried over a gentle fire, and should be thrown in just as the butter begins to simmer. When it is lightly browned throw in two table-spoonfuls of raisins, picked and cleaned. Serve very hot. Time, half an hour to three-quarters of an hour to boil the rice.