Cassell's dictionary of cookery

Rice Gruel (Invalid Cookery).— Take a spoonful of ground rice, and with it thicken a pint of milk or water. Mix it in the same way as oatmeal gruel ; boil with a bit of dried orange-peel or lemon-peel and a bit of cinnamon. Boil for about ten minutes, sweeten with loaf-sugar, and add two glassfuls of port or one of brandy, as may be required. This is a good gruel for bowel complaints, but arrowroot is better. Rice in a Mould.— Wash and drain a large cupful of the best Carolina rice. Put it into a saucepan with a piece of cinnamon, a bayleaf, or the rind of half a lemon, and pour over it a cupful of cold water. Let it boil, then add two cupfuls of thin cream or good milk, and let the rice simmer gently until it is quite soft. Take out the flavouring ingredients, sweeten the rice, and beat well for three or four minutes. Press it into a damp mould, and let it remain until cold and stiff. Turn it out, garnish with preserved fruit or jelly of any kind, and pour a little thin custard round it. It is an excellent plan to put the rice, milk, &c., into an earthenware jar, to put this into a pan of boiling water, and steam until done enough. When prepared in this way the rice is less likely to burn and to become discoloured than when boiled in the saucepan, but care must be taken to keep a plentiful supply of boiling water round it. It will take longer to steam than to boil it. Instead of putting the rice into a plain mould, it may be pressed into a cylindrical mould, and the centre may be filled with custard ; or it may be made into several little moulds, a little jam may be placed upon each, and custard poiired round. The rice is excellent without custard. Probable cost of rice, only when made with milk, 7d. Sufficient for five or six persons. Time, one hour and a haK to two hours. Rice, Indian Mode of Boiling.— Wash a pound of rice, pick out the discoloured grains, and soak it for a quarter of an hour. Drain, and put it into a saucepan with as much boiling water as will thoroughly cover it. Cover the saucepan, let the rice boil for six minutes, add a quarter of a pint of milk, and boil two minutes longer. Strain the rice, and return it to the saucepan to dry. Pour over it half an ounce of butter dissolved in a spoonful of the water in which the rice was boiled. In five minutes it will be read}' for serving. In the East Indies and China the water in which rice is boiled is called congy-water, and is prescribed by medical men there as nourishing food for sick persons. It is, in fact, rice gruel. Time, about three-quarters of an hour. Rice Jelly. — Take a quarter of a pound of rice and half a pound of loaf sugar ; boil these ingredients in a quart of water, and when they become a gelatinous mass strain off the jelly. RIC (748) RIC Add lemon- juice or wine, and let the jelly cool, then serve. Rice Jelly (another way). — See Jelly, Rice. Rice, Lamb with (see Lamb with Rice). Rice, Lemon (see Lemon Rice).