Cassell's dictionary of cookery

Hice, Gateau of (rice cake).— Prepare the rice as directed in the recipe, " Rice, Casserole of," then take some good cream, which first boil to ascertain that it will not curdle ; the quantity must be proportionate to the size of the mould you intend to use. For a quarter of a pound of rice take a quart of cream, which, however, is not always sufficient ; this depends on the rice swelling- more or less ; in this case add a little milk to it. When the cream has boiled, take the peel of a lemon, which infuse in the cream for a quarter of an hour ; take the peel out before you pour in the rice, which lay on a very slow fire till it bursts or swells ; when well swollen, add a little salt and some sugar, according to your own palate ; the sugar, however, must predominate, the salt being only intended to remedy the insipid taste that is inseparable from sweet entremets. Sugar must entirely predominate in articles for a dessert, but in entremets it is to be used moderately. "When the rice is done enough, and properly seasoned, break eight eggs, and mix the yolks with the rice ; next beat the whites, which pour gently into the preparation ; put also a good bit of butter ; then clarify about a quarter of a pound of butter, and when it is completely melted pour it into the mould ; turn the mould round that the butter may be spread equally on all sides, then turn it upside down for a moment; then put criunbs of bread into the mould, and contrive to have them likewise spread equally all over it ; now dip a small piece of bread into the butter, sprinkle some clarified butter all round the inside of the mould, and put some more crumbs of bread. Pour the rice into the mould, and put it into the oven, but mind that it must not be too hot. In an hour the cake will be baked enough. Turn it upside down in the dish, and send to table. You may sometimes put with it preserved cherries, raisins, currants, &c. Rice Gratine (M. Tide's recipe).— Take two ounces of rice, which wash and pick, &c. Then let it swell in hot milk — as cream, when used for entremets of this sort, would turn to butter. When the rice is well done, pound half a dozen sweet almonds and the same quantity of bitter ones ; when you have made them into a paste, rub them through a tamis, and mix them with the rice, a little sugar, and a very little salt. Then put the rice into a silver pan or porringer, or silver casserole, and leave it to gratin on a slow fire for three-quarters of an hour or more. Instead of using the lid, only cover the pan with a sheet of paper, to keep out the dust and the steam. Serve hot. If you put a cover to it, the steam will prevent its being gratined. Glaze it with pounded sugar by means of the salamander. If it is properly gratined it is a very good dish for family use. Rice, Ground (see Ground Rice and Rice Flour). Rice, Ground, and Cranberry Jelly (see Cranberry and Ground Rice Jelly). Rice, Ground, Souflaee of.— Take two spoonfuls of the flour, and dilute it with a Httle cream and milk ; boil them on a slow fiic, and give whatever taste you may think proper. Of course you must add butter, sugar, salt, beaten white of eggs, &c., as for all other souffles. Then send up.