Rice Border

Ingredients

• 2oz. of Carolina rice
• half pint of liquid

Method

1. 1

   Cook rice in liquid until tender, then press into a buttered mould and poach in a bain-marie for half an hour.

2. 2

   For cold use, cook rice in milk or stock until absorbed, then turn out when cold.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 110. The excerpt below is the record exactly as published.

rice border is made in two ways : either the rice is plainly cooked, and piled loosely round the dish, as for curry, or it is moulded. For this latter boil the rice in the usual way, till tender, but do not dry it; then press it tightly into a well buttered mould, cover it with a buttered paper, place another paper folded in the bain-marie pan, set the mould on this, and poach it m the bain-marie for half an hour or so, and then turn out. If to be used cold, cook some milk or stock in a well buttered pan (this prevents any risk of sticking), and when this is hot, but not boiling, put ODDS AND ENDS. 227 in the rice (allowing 2oz. of Carolina rice to the half pint of liquid

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