Casserole of Rice (English Method)

Ingredients

• a pound of the best rice
• a quart of water
• a large onion
• a tea-spoonful of salt
• two ounces of fat
• milk, sugar, a little butter, and lemon or other flavouring

Method

1. 1

   Wash rice and boil gently until tender.

2. 2

   Drain and beat well.

3. 3

   For sweet casserole, use milk and sugar; for savory, stew with water and fat, season, and shape in a dish.

4. 4

   Bake until browned.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 322. The excerpt below is the record exactly as published.

Casserole of Rice (English method). — Wash a pound of the best rice in two or three waters, and boil it very gently until it is quite tender but whole. Drain it and beat it well. If for a sweet casserole, use milk, sugar, a little butter, and lemon or other flavouring. If in- j tended for meat or fish, stew the rice with water i and fat, and season it with salt, pepper, and [ nutmeg. When it is ready, put a bordering about three inches high and three wide round ' the edge of a shallow dish, brush it over with egg or clarified butter, and set it in the oven to brown. Then -place in the middle the stew, curry, or sweets which are jDrepared for it. Time to boil the rice, three-quarters of an hour. Probable cost, 6d., exclusi^-e of the interior. Sufficient for five or six persons. Casserole of Rice (French method). — Wash one pound of the best Carolina rice in two or three waters. Drain it, and put it into a stewpan with a quart of water, a large onion, a tea-spoonful of salt, and two ounces of fat

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