Cassell's dictionary of cookery

Rice Snowballs (another way).— Boil six ounces of rice in a quart of milk which has been sweetened and flavoured with lemon, almond, vanilla, or cinnamon, according to taste. When the rice is quite tender and has absorbed the milk, turn it out, and beat it well for a few minutes, then press it into small cups, which have been allowed to lie in cold water for some time. Let it remain until cold and stiff, and make a pint of custard flavoured in the same way as the rice. Before serving, turn the rice out of the small moulds upon a glass dish, pour the custard round them, and place upon the top of each ball a spoonful of bright-coloured jam — apricot and red-currant jam are very suitable. Time, about one hour to boil the rice. Probable cost, exclusive of the custard, lOd. Sufficient for five or six persons. Hice Solid. — Beat a quarter of a pound of ground rice to a smooth paste with a little milk, and stir into it as much boiling milk — or milk and cream if preferred — as will make the quantity up to a quart. Sweeten the mixture, and flavour with any acceptable flavouring. A spoonful of brandy will improve it. Simmer gently, and continue stirring all the time, until it leaves the saucepan. When done enough, let it cool a little, and pour it into a glass dish. Before serving lay upon it a pint of cream which has been whipped to foam. [See Cream, Whipped.) Time to boil the rice, half an hour. Probable cost, exclusive of. the cream, 7d. Suflicient for five or six persons. Rice Souffle©. — Prepare the rice as for Gateau de Kiz {see Rice, Gateau of), only keep the rice rather more limpid, and put in the whites of two more eggs ; that is to say, in a rice cake you put eight yolks and as many whites, whereas in a soufilee you put only six j-olks and eight whites, and a little more butter to determine the soufilee. To flavour the soufilee, use either lemon-peel, vanilla, orange, orangeflower, noyeau, maraschino, coffee, &c. Rice Soufflee (another way). — Wash six table-spoonfuls of rice, and throw it into quicklyboiling water for five minutes. Drain it, and put it into a clean saucepan with a quart of milk, a pinch of salt, four table-spoonfuls of powdered sugar, two ounces of butter, and any flavouring that may be liked, such as orange, lemon, vanilla, coffee, chocolate, orange-flower water, rose-water, or any liqueur. If the rice is not sweet enough to suit the palate, a little more may be added, but it should be remembered that the less sugar used the lighter will be the soufflee. Let the rice boil, put the lid on the .saucepan, and simmer vcrj^ slowly until it is tender and has absorbed the milk. Let it cool a little, then add, one at a time, the wellwhisked yolks of six eggs. Warm and butter a soufflee-dish or tin which the preparation will half fill, or, failing these, use a deep pie-dish or thin earthenware basin. Wliisk the whites of the eggs to a firm froth. Mix them lightly