Rice Border

Ingredients

• Ys pound of rice
• 1 pint of milk
• 1 even teaspoonful salt
• 1 ounce butter in small pieces
• yolks of 2 eggs
• y, teaspoonful nutmeg

Method

1. 1

   Parboil the rice for 5 minutes, drain, and rinse.

2. 2

   Place in a double boiler with milk, salt, and butter, cook until tender.

3. 3

   Add butter, nutmeg, and yolks of eggs.

4. 4

   Fill a border form, set in hot water, and bake for 10 minutes.

5. 5

   Turn out onto a hot dish before serving.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 350. The excerpt below is the record exactly as published.

Bice Border. — Parboil for 5 minutes Ys pound of rice in water; drain, and rinse with cold water ; place in a double boiler, add 1 pint of milk, 1 even teaspoonful salt, 1 ounce butter, cook until ten- der ; add 1 ounce butter in small pieces, y, teaspoonful nutmeg, the yolks of 2 eggs

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