Peel, and slice the onions, and throw them into cold water; let them boil up quickly, and then drain, and mince them. Put the rice into a double pan; boil the milk, and pour it over the rice, and add the minced onion. Let them stew until the rice has absorbed all the milk, which will take quite two hours. Remove the pan from the fire, and stir in the chopped parsley. Season the mixture to taste. Butter a baking dish, and put in the rice, cover with the bread crumbs, and break up the butter in small pieces, and place it over them. Brown as quickly as possible in a hot oven or before the fire.
4 ounces of rice I pint of milk
1/2 pound of tomatoes 1 ounce of butter
Pepper and salt to taste
Pick over the rice, and simmer in the milk until perfectly soft; then add seasonings. Peel the tomatoes, and cut them up taking out all hard parts, and bake them in a shallow dish in the oven. When cooked, beat them into the rice, add the butter, and serve very hot.
Chop six onions and put them into a frying pan with one tablespoon of butter, when tender add an equal quantity of rice, boiled as for curry, and salt and paprika, one teaspoon of kitchen bouquet and one teaspoon of lemon juice. Stir lightly together, heat thoroughly and serve very hot.
1/2 cup liquid from peas 2 tablespoons flour
4 teaspoons melted butter
Put half the boiled rice in bottom of baking dish, then a layer of peas, and the remainder of rice. Rub the butter and flour together; heat the liquid, and pour over the butter and flour; boil five minutes. Then pour over the rice, and bake ten minutes.
1 cup boiled rice
2 tablespoons milk
1 cup of grated cheese
1/2 teaspoon salt
1 teaspoon some commercial sauce or similar flavoring
Heat the rice in the milk, add the other ingredients, and cook slowly until the cheese is melted. Serve on crackers or toast.
Put four tablespoons of Patna rice in a baking dish with one pint of water in which some vegetable has been cooked, as beans, onions, etc. Chop a small tomato, an onion and a pepper very fine and add them to the rice with salt and paprika to taste and a teaspoon of curry powder. Cover with a plate or a lid and cook in a slow oven for two hours until the rice has absorbed all the moisture and all the grains are separate.
3 1/2 ounces of rice 1 pint of milk 4 ounces of onion
1/2 pound of bread crumbs Salad oil Pepper and salt
1 heaping tablespoon chopped parsley
Peel, and slice the onions, throw them into cold water, let them boil up quickly; then drain, and mince them. Put the rice into a double pan, boil the milk, pour it over the rice, and add the minced onion. Let it cook until the rice has absorbed all the milk, which will take quite two hours. Turn the mixture into a bowl, and let it get nearly cold. Now stir the chopped parsley into the cooled rice, and season with pepper and salt. Take a tablespoon of the mixture, and cover it with bread crumbs. Shape into cutlets an inch thick, and put them into the frying basket. Fry in boiling oil a rich brown, and garnish with parsley. The cutlets are rather difficult to form, and a little patience is necessary to make them a success; but they quite repay one for the trouble when they are finished.