Cassell's dictionary of cookery

Rice Omelet (a Danish recipe). — Take half a pound of rice and boil it till tender in a pint and a half of milk ; boil a stick of vanilla in half a pint of cream, and stir it into the warm rice with half a pound of fresh butter. When cool, add the yolks of ten eggs well beaten up, some white sugar, and a very little salt. Last of aU, stir in the whites when beaten to snow ; bake the omelet rather less than an hour. Rice Panada. — Take one pound of rice, previously washed, and boil it in one gallon of water for an hour; add three-quarters of an ounce of sugar and two ounces of salt ; mix with some cold water to make a thin paste, one pound of flour or oatmeal, and half an ounce of curry-powder ; add it to the rice, and boil for twenty minutes ; then serve. Rice Pancakes. — Boil a quarter of a pound of rice in a pint of milk till it is a smooth stiff paste. Turn it out, and when cool mix with it four eggs well beaten, half a pint of cream, a pinch of salt, and a little sugar and flavouring. Add four ounces of clarified butter, and beat the batter tiU it is quite smooth. Melt a little dripping or butter in a frying-pan, and fry the pancakes quickly. Sift powdered sugar over them, and send cut lemons or orange marmalade to table with them. If the batter is not sufficiently thick a little flour may be added to it. This will depend upon the quality of the rice. Time to fry the pancakes, five to seven minutes. Probable cost, 2s. 2d. Sufficient for five or six persons. Rice Pancakes, Ground. — Mix two table-spoonfuls of ground rice smoothly with a pint of milk, and stir the mixture over the fire till it begins to thicken, but do not let it boil. Pour it into a bowl, and mix with it four ounces of fresh butter. When it is cool, sweeten and flavour it, and mix four wellbeaten eggs with it. Drop the preparation into hot fat, and fry the pancakes till they are brightly browned. Serve on a white napkin, sift powdered sugar over them, and send wine sauce or cut lemon to table with them. Rice Paste for Savoury Dishes.— Put seasoned cutlets of veal, lamb, chicken, or game already dressed into a pie-dish, and cover the meat with a layer of rice which has been boiled to a stiff paste in milk, with a little pepper, salt, and onion for seasoning. Brush oyer with egg, and put it in the oven for a minute or two, to colour the paste lightly. A little egg mixed with the rice will make it adhere better. Rice Paste for Tartlets, &c.— Boil a quarter of a pound of ground rice in half a pint of water till the liquor is absorbed. Squeeze it in a napkin tiU quite dry, then pound it in a mortar to a paste with a pinch of salt, a beaten egg, and an ounce of fresh butter. KoU it out till very thin, and it will be ready for use. Or rub a quarter of a pound of fresh butter into half a pound of ground rice. Add a table-spoonful of sifted sugar and a pinch of salt, and make the mixture into a paste with cold water. EoU it out, spread a little more butter upon it, or not, according to the richness required. Dredge flour under and over it in rolling, and it will be ready for use. Tartlets made with this pastry should be used the day they are made.