Rice Border

Ingredients

• Wash the rice well in several waters
• put it into a saucepan with the white stock
• Add the butter
• Add the seasoning

Method

1. 1

   Simmer slowly until the rice is soft and has absorbed all the liquid.

2. 2

   Stir occasionally to prevent sticking.

3. 3

   Remove from fire and add the beaten egg.

4. 4

   Pour into a greased border mould, cover with greased paper, and steam until firm.

5. 5

   Turn out on a hot dish and fill the center with ragout of meat or vegetables.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 597. The excerpt below is the record exactly as published.

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. Add the butter and seasoning, and simmer slowly until the rice is soft and has absorbed all the liquid. Stir occasionally to prevent the rice sticking to the pan. When ready, remove the pan from the fire and add the egg well beaten. Pour the mixture into a well- Border Moulds greased border mould, cover with greased paper, and steam slowly until firm to the touch. Then lift it from the pan, allow it to stand a few minutes, and turn out on a hot dish. The centre can be filled with a ragout of meat or vegetables, and sauce may be poured round. 1601. Rice Croustades Make the same rice mixture as in last recipe, cooking the rice in the stock until thick and pulpy. Add the beaten egg, and cook again for a minute or two, stirring all the time. Then spread the mixture on a greased plate and let it cool. When firm to the touch, divide it into pieces about the size of a hen’s egg, and roll these into balls, using a little flour. Now egg and bread-crumb these balls, and flatten them slightly to make them stand. Make an incision on the top of each with a small round cutter in order to form a lid, and fry them in boiling fat to a golden brown colour. Drain well, remove the little lids, and hollow out the centre with a tea-spoon. These rice croustades or cases may be filled with any savoury mince or ragout, when they will make a nice entree or luncheon dish A little grated cheese may be added to the rice mixture if wished. Croustades of semolina could be made in the same way. 1602. Border of Rice with Green Peas Cooked green peas. I A rice border

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