Baked Rice

Ingredients

• half a pint of rice
• a pint of milk
• a dessert-spoonful of butter
• a teaspoonful of salt
• a beaten egg

Method

1. 1

   Boil rice, place in a baking dish with butter, milk, beaten egg, and salt.

2. 2

   Bake for 30 minutes.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 67. The excerpt below is the record exactly as published.

a dessert-spoonful of butter, a little pepper and salt, and send to table hot. Dried Peas or Beans Are better for being soaked over-night, and, being put into fresh water, boiled for several hours before dinner; drain, and flavor with butter, pepper, and salt. They may be mashed, strained through a colander, and worked up into little round balls with flour, and then mashed into flat cakes, dipped in the yolk of egg, and fried in a skil- let. Also, after mashing up a quart of them when boiled, flavoring as usual with butter, pepper, and salt, and well incorporating a pint of milk, put into a baking-dish and bake. White navy peas and beans, black-eyed peas, and Galavan peas are the most esteemed varieties. To Boil Rice. Rice being a South Carolina staple, to South Carolin- ians we are indebted for the best modes of preparing it. In Virginia they used generally to cook it into a mushy paste that was anything but appetizing. The following recipe may be depended upon for cooking the rice so that each grain shall be distinct, white, and tender : Wash it clean ; then put two cups of it into two and a half cups of cold water; add a teaspoonful of salt; cover the pan close, and set it on a brisk fire; let it boil ten minutes; then pour off most of the water, and let it remain a quarter of an hour to soak and dry near the fire, but not over it. A Chinese Cook Tells How to dress Rick "Wash well; much wash in cold water — the rice flour make him stick; water boil — all ready — very fast. Throw him in — rice can't burn, water shake him too much. Boil quarter of ^.u hour or little more 5 rub one rice in thumb VIROINIA COOKERY-BOOK. 137 and finger ; if all rub away, him quite done. Put rice in colander, hot water run away ; pour cup of cold water on him. Put back rice in saucepan ; keep him covered near the fire, then rice all ready. Eat him up." This being interpreted means that rice must be well picked and washed through several waters, and put on to boil in plenty — that is to say, two quarts — of water to one pint of rice. After boiling for fifteen minutes, if you pour the contents of the saucepan into a colander the water will pour off looking very much like starch. Now give the rice a bath of cold water, and return to the saucepan with just what adheres, and, setting the rice on the back of the stove, let it steam itself dry there. It is well to stir it up with a fork once or twice while it is thus waiting, to prevent its sticking to the sides of the pan. Moreover, when rice is served never let the butter be seen in little pools on top. If hot meats with gravy are to be eaten at the same time, better have no butter at all ; but if butter you must have, let it be mixed through and through the whole dish as equally as may be. Salt to be added at table. Baked Rick. Boil half a pint of rice by either of the recipes given above, put it in a quart baking-dish, with a dessert-spoon- ful of butter, a pint of milk, and a beaten eg^y with a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.