Cassell's dictionary of cookery

Rice, Andalusian. — This dish, which is one very commonly served in Spain and Portugal, is valued as a tonic during the heats of summer, and is also recommended as a preventative of intestinal indisposition : it is peculiar, but the taste for it is an easily acquired one. Warm in a saucepan half a pound of best olive-oil or fresh butter. Throw in half a pound of picked rice, and one pound or one pound and a half of veal or poultry flesh, cut into neat squares. Add half a pint of tomato sauce, or three or four fresh tomatoes, one or two chopped onions, a table-spoonful of shred parsley, a pinch of powdered saffron, and a little pepper, salt, and cayenne. In Spain a clove of garlic is always added. Stir these ingredients into the warm oil, and let them stow gently for ten minutes ; pour over them a pint of stock or water, cover the saucepan closely, and let its contents simmer gently until the rice has absorbed the liquor. Throw the whole into a heated strainer for a minute to drain off any oil that may be left, and pile the rice, which will be. a bright yellow colour, upon a hot dish. Hold a red-hot shovel or salamander over the top for a minute or two to brown the surface. and send the dish to table with cut lemons, that each guest may squeeze a little juice over his plate. Time, half to three-quarters of an hour to simmer the rice. Probable cost, 2s. 6d. Sufficient for five or six persons. Rice, Apple. — Boil four ounces of rice in milk, with sugar and lemon-peel chopped fine, till it becomes tender. Peel and core six apples, let them simmer in sugar and water with the juice of a lemon till they are so tender that a fork will easily pass through them ; then take them off and let them drain. Make in the same syrup reduced, a marmalade with four apples, which is to be mixed with the rice, and the yolks of three eggs. Spread this marmalade on a baking-dish ; place the six apples in it in such a manner that the hollow part will be uppermost and even with the rice ; bake them in a moderate oven. The moment before serving, fill the centre of the apples with apricot marmalade, or any other preserve you please. Or you may make the foundation entirely of apple marmalade, fining the apples with preserves when you place them in the dish, and masking the whole with rice.— ^. Von Kochheim. Rice, Apples (Soufflé of), in {see Apples, Souffle of, in Eice). Rice, Apricots with {see Apricots with Eice). Rice Beer. — The practice of brewing beer from rice is rapidly coming into use in Germany. The beer is said to be of a very clear pale colour, and of an extremely pleasant mild taste, foaming strongly, and yet retaining weU its carbonic acid. Rice Biscuits.— Beat two ounces of fresh butter to a cream. Stir into this four ounces of ground rice and two table-spoonfuls of powdered loaf sugar. Moisten the mixture with a well-beaten egg, roll it out, and stamp it into small rounds with a pastry-cutter. Put these on a baking-dish, and bake in a gentle oven. Time to bake, ten to fifteen minutes. Sufficient for a dozen small cakes. Probable cost, 6d. for this quantity.