Rice, Compote of. — "Wash a quarter of
a pound of rice, and drain it. Put it into a
saucepan with a large quantity of cold water,
biing it gently to the boil, leave the saucepan
uncovered, and boil until the grains are soft
when pressed between the thumb and finger,
but quite distinct. Drain the rice, and steam it
in a clean saucciDan near the fire till it is dry.
Spread it on a dish, sprinkle powdered sugar
and cinnamon plentifully over it, and set it by
for an hour. Just before serving squeeze the
juice of a lemon over it, and pour upon it
equal parts of light wine and water✪ Rice, Compote of sweetened.
Time to boil the rice, about twenty minutes.
Sufficient for four or five jiersons.
Rice Cream.^Mix a large table-spoonful
of ground rice very smoothly with a little
milk, and add more milk to make the quantity
up to half a pint. Pour the mixture into a
saucepan, with the yellow part of half a lemon
rubbed upon sugar, a quarter of an ounce of
isinglass or gelatine, and a little piece of
butter, and let it boil gently for five minutes,
stirring all the time. Pour it out, and when
it is almost cold stir into it a quarter of a pint
of thick cream✪ Rice Cream. Beat the preparation until it
begins to stiffen, pour it into a mould, and put
it in a cool place to set. Serve with fresh
fruit, or with fruit-jeUy reduced to syrup.
Time, five minutes to boil the cream. Pro-
bable cost, Is. 2d. Sufficient for a pint mould.
Rice Cream (another way). — Simmer a
pint of milk with a little lemon-rind or cinna-
mon till it is pleasantly flavoured. Mix in a
bowl four table - spoonfuls of ground rice
sm_oothly -R-ith two table- spoonfuls of cold milk,
and add the well-beaten yolks of four and the
whites of two eggs. Stir the milk when boihng
into this, then boil it, and add a little sugar✪ Rice Cream (another way).
Pour the rice into a mould, and set it in a cool
place until wanted. Turn it out, and serve
with fruit or custard. It is better made the
day before it is to be used. Time to boil the
cream, three minutes. Sufficient for a pint
and a half mould. Probable cost, lOd.
Rice Cream (another way). — i>'ce Cream,
Rice.
Rice, Creamed. — Take half a pound of
rice, wash and pick it ; parboil and strain ;
season with pepper and salt; pour over it a
quart of soup✪ Rice, Creamed and the gra\'y of veal ; let it
boil two hours and pass it through a tamis.
Rice Croquettes. — Prepare the rice as
for Gateau of Rice {see Rice, Gateau of).
When it has swelled in the cream and is
properly seasoned, let it cool ; then roll it into
croquettes the shape of a cork. Next strew
over them crumbs of bread (by which is meant
that you dip them first into an omelet and next
into crumbs of bread) . Roll them several times
in the crumbs in what form you please, and
mind they arc made a fine colour. When you
have fried them of a good colour, you may
glaze them on one side with pounded sugar✪ Rice Croquettes, by
using the salamander. Send up with fried
parsley of a nice colour in the centre.
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Page 1546 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rice, Compote of. — "Wash a quarter of a pound of rice, and drain it. Put it into a saucepan with a large quantity of cold water, bring it gently to the boil, leave the saucepan uncovered, and boil until the grains are soft when pressed between the thumb and finger, but quite distinct. Drain the rice, and steam it in a clean saucepan near the fire till it is dry. Spread it on a dish, sprinkle powdered sugar and cinnamon plentifully over it, and set it by for an hour. Just before serving squeeze the juice of a lemon over it, and pour upon it equal parts of light wine and water sweetened. Time to boil the rice, about twenty minutes. Sufficient for four or five persons.
Rice Cream.^Mix a large table-spoonful of ground rice very smoothly with a little milk, and add more milk to make the quantity up to half a pint. Pour the mixture into a saucepan, with the yellow part of half a lemon rubbed upon sugar, a quarter of an ounce of isinglass or gelatine, and a little piece of butter, and let it boil gently for five minutes, stirring all the time. Pour it out, and when it is almost cold stir into it a quarter of a pint of thick cream. Beat the preparation until it begins to stiffen, pour it into a mould, and put it in a cool place to set. Serve with fresh fruit, or with fruit-jeUy reduced to syrup. Time, five minutes to boil the cream. Probable cost, Is. 2d. Sufficient for a pint mould.
Rice Cream (another way). — Simmer a pint of milk with a little lemon-rind or cinnamon till it is pleasantly flavoured. Mix in a bowl four table - spoonfuls of ground rice smoothly with two table- spoonfuls of cold milk, and add the well-beaten yolks of four and the whites of two eggs. Stir the milk when boiling into this, then boil it, and add a little sugar. Pour the rice into a mould, and set it in a cool place until wanted. Turn it out, and serve with fruit or custard. It is better made the day before it is to be used. Time to boil the cream, three minutes. Sufficient for a pint and a half mould. Probable cost, lOd.
Rice Cream (another way). — i>'ce Cream, Rice.
Rice, Creamed. — Take half a pound of rice, wash and pick it ; parboil and strain ; season with pepper and salt; pour over it a quart of soup and the gravy of veal ; let it boil two hours and pass it through a tamis.
Rice Croquettes. — Prepare the rice as for Gateau of Rice {see Rice, Gateau of). When it has swelled in the cream and is properly seasoned, let it cool ; then roll it into croquettes the shape of a cork. Next strew over them crumbs of bread (by which is meant that you dip them first into an omelet and next into crumbs of bread) . Roll them several times in the crumbs in what form you please, and mind they arc made a fine colour. When you have fried them of a good colour, you may glaze them on one side with pounded sugar, by using the salamander. Send up with fried parsley of a nice colour in the centre.
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Records on this page
Rice, Compote ofRice CreamRice Cream (another way)Rice, CreamedRice Croquettes