Border of Rice

Ingredients

• | lb. rice.
• 1 pt. white stock.
• 1 egg.
• | oz. butter.
• Pepper.
• Salt.
• A pinch of nutmeg.

Method

1. 1

   Wash the rice well in several waters and then put it into a saucepan with the white stock, or, if no stock is available, use milk and water.

2. 2

   Add the butter and seasoning, and simmer slowly until the rice is soft and has absorbed all the liquid.

3. 3

   Stir occasionally to prevent sticking.

4. 4

   When ready, remove from the fire and add the beaten egg.

5. 5

   Pour the mixture into a well-greased mould.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 595. The excerpt below is the record exactly as published.

| lb. rice. | lb. mixed nuts. 2 or 3 table-sps. tomato sauce. Salt. Pepper. A few bread-crumbs. A little butter. Cook the rice as for curry and drain it well. Chop the nuts, but not too finely. Then take a AND NUT DISHES 371 fireproof baking dish, grease it, and arrange in it the nuts and rice in alternate layers. Have ready some well-seasoned tomato sauce, and pour it over the top to entirely cover the rice, &c. Sprinkle some fine bread-crumbs over, lay on a few small pieces of butter, and bake in a good oven. Time to bake, 20 minutes. Probable cost, 8 d. 1594. Rice Pilaff or Pilau 6 oz. rice. 1J oz. butter. 1 table-sp. chopped onion. 1 pt. light stock. A pinch of saffron. Seasoning. 2 doz. stoned raisins. 1 doz. shred almonds. Melt half the butter in a saucepan, put in the onion finely chopped and cook it a minute or two. Add the rice well washed, but quite dry, and stir with a spoon until it is well coated with the butter, but not brown. Add the stock, saffron, almonds, raisins, and seasoning, cover the saucepan and cook in a moderate oven about £ an hour. When the rice is tender without being broken, add the re- mainder of the butter broken in small pieces, and mix all lightly with a fork. This may be served by itself or as an accompaniment to some meat dishes. Hard-boiled eggs or broiled mushrooms may be used as a garnish. Probable cost, 8 d. £ lb. rice. 1 gill picked shrimps. 1 dessert-sp. curry powder. 1595. Rice with Shrimps 1 tea-sp. chutney. Stock. Pepper and salt. 1 table-sp. grated cheese 1 tea-sp. chopped parsley Wash the rice in several waters, and put it into a stewpan with the shrimps, curry powder, and chutney. Mix well and pour in enough stock to cover the ingredients. Season to taste and bring to the boil. Then cover and stew slowly until the rice is cooked and the stock all absorbed. Add the cheese (if liked), pile up on a hct dish, and sprinkle the parsley over. A few extra shrimps warmed in butter may be used as a garnish. Time to cook, f hour. Probable cost, 10 d. 1596. Risotto 6 oz. rice. 1 onion. 2 oz. butter. A pinch of saffron. 1 pt. stock. 2 oz. grated cheese. A pinch of nutmeg. Salt. Pepper. Melt half the butter in a saucepan, put in the onion finely chopped and fry it a few minutes without allowing it to take colour. Wash and dry the rice, add it to the onion and butter, and cook it a few minutes, being very careful it does not burn. Then stir in a very little powdered saffron and add the stock. Simmer all slowly until the rice is tender and the stock nearly absorbed. The mix- ture must be stirred occasionally to prevent its sticking. Season to taste with pepper, salt, and a pinch of nutmeg, and, a minute or two before serving, stir in the grated cheese and the remainder of the butter. Serve very hot. Note. — A few chopped mushrooms may be added to the rice if wished. Time to cook, 30 to 40 minutes. Probable cost, lOd. 372 COOKERY FOR EVERY HOUSEHOLD 1597. Risotto with Tomatoes (Risotto it la Pldmontaise) 2 table-sps. chopped onion. 1 oz. butter. 1 tea-cupful rice. 3 tea-cupfuls stock. 3 table-sps. grated cheese 3 table-sps. puree of tomato. Seasoning. A small bunch of herbs. Put the chopped onion into a- saucepan with the butter and cook it for a few minutes without allow- ing it to brown. Add the rice and cook a minute or two longer ; this will slightly harden the rice on the outside and prevent it from breaking, without interfering with its swelling. Add stock, tomato pur6e, bunch of herbs, and seasoning, cover with greased paper or the saucepan lid, and cook in the oven. Stir with a fork, and add the grated cheese at the last. Remove the bunch of herbs before serving. A pinch of saffron may be added. Time to cook, about 25 minutes. Sufficient for 3 or 4 persons. Probable cost, 9 d. 1598. Savoury Baked Rice 3 oz. rice. 1 gill of water. \ pt. of milk. 3 oz. grated cheese. 1 oz. butter. 1 or 2 eggs. Pepper and salt. A little made mustard. 1 table-sp. browed bread-crumbs. Wash the rice, and put it into a saucepan with the water and butter ; bring it to the boil, and cook for 10 minutes. Then add the milk and seasonings, and simmer slowly until the rice is quite soft, and has absorbed all the milk. Stir occasionally to prevent the mixture burning. When ready, remove the pan from the fire, and add one or two eggs well beaten, and nearly all the cheese. Mix thoroughly, and taste if well seasoned. Mix the remainder of the cheese with the bread-crumbs, coat the inside of a well-greased mould or basin with them, and pour in the mixture. Bake in a moderate oven until firm to the touch. Turn out carefully on to a hot dish, and serve immediately. Note. — A little brow or tomato sauce may be poured round. Time to bake, £ hour. Probable cost, 6 d. 1599. Savoury Rice Croquettes | lb. rice. | pt. light stock. 1 oz. butter. 2 or 3 oz. grated cheese. 1 table-sp. cream or white sauce. Seasoning. A little flour. Egg and bread-crumbs. Wash the rice, put it into a saucepan, cover it with cold water, and allow it to boil 5 minutes. Then drain and rinse with cold water. Return the rice to the saucepan, add the stock and butter, and simmer slowly until the rice is quite tender and the stock absorbed. The rice must be stirred occasionally to prevent its sticking to the saucepan. When ready, add the cheese and white sauce or cream, and season to taste with pepper, salt, and a little made mustard. Spread the mixture on a flat plate, and set it aside to cool. When cold and firm, divide it into small equal-sized pieces, and make these into rolls with the help of a little flour. Then egg and bread-crumb them (see p. 249) and fry in boiling fat to a nice brow colour. Drain and serve piled up on a hot dish. Note. — Milk may be used instead of stock, and chopped ham or tongue instead of cheese. Sufficient for 10 to 12 croquettes. Probable cost. Id. 1600. Border of Rice \ lb. rice. 1 pt. white stock. 1 egg- \ oz. butter. Pepper. Salt. A pinch of nutmeg.

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