567. A Dutch Rice Pudding

Soak four ounces of rice in warm water half an hour, then drain the water from it, and throw the rice into a stew-pan, with half a pint of milk, half a stick of cinnamon, and simmer till tender; when cold, put four whole eggs, well beaten, two ounces of butter melted in a tea-cup full of cream (or milk where cream is scarce or dear), and put three ounces of sugar, a quarter of a nutmeg, and a good piece of lemon peel. Put a light puff paste in a mould or dish, or grated tops and bottoms, and bake in a quick oven.

568. Rice Puddings

It will be well to make a few observations on rice before we enter upon rice puddings. Large long corn which is quite white and clear is the best; though this may cost a little more money, it will be found the cheapest. Bad rice has a dingy red and yellow appearance, and is dusty; in this state it is almost sure to turn the milk with which it is used. The best rice takes less sugar to sweeten it, and the flavour of it is much superior to the inferior sort. Good rice will soon become tender and swell, and when this is the case it is done. Inferior rice may be used for broths or stews, as thickeners, but it is not so wholesome as the best. Rice should be kept in a vessel closely shut, and in a dry place. It does not keep well after grinding; it is almost sure to become sour. It should be ground as it is wanted.

569. A Rice Pudding

Take two parts of a pound of rice, put it in a cloth or bag that would hold three times the quantity; put it into boiling water, and let it boil an hour. Take it up, and beat two eggs and add to it; mix and beat with the rice a little sugar, nutmeg, and one ounce of suet, or butter, with or without currants; flour a cloth and tie it tight in it, and let it boil half an hour. Sauce, boiled milk with a little sugar and nutmeg, or wine sauce.

570. A Baked Rice Pudding

The above may be used, enriched by slices of bread and butter laid at the top, with a little sugar and nutmeg strewed over. - Or, scald the rice in a small quantity of water; when all the water is absorbed by the rice, add a quart of new milk, and let it boil up, with a stick of cinnamon for flavour;* beat three or four eggs with fine moist sugar, stir to them gradually the boiling milk and rice; add one ounce of beef suet or butter; when it is in the pan, or dish, which should be buttered before putting in, grate nutmeg over the top; put it in the oven as soon as made, and bake an hour.

571. Ground Rice Pudding

Put on the fire a quart of new milk; put into it five or six young laurel leaves, a stick of cinnamon, a pinch of salt; when it boils, stir into it a quarter of a pound of ground rice, which has been previously wetted with a little cold water; stir till it boils and thickens, As it is apt to burn, a double saucepan is the best for this purpose. Take the flavourings out, and stir into it three or four eggs, well beaten, with an ounce of sugar, and a little grated nutmeg: three-quarters of an hour will bake it. This pudding (if desired) can be very much enriched by adding one or two more eggs, two ounces of fresh butter or marrow, a tea-cup full of cream, and a large spoonful of brandy, ratafia, or noyeau.

* Laurel leaves are usually directed; but they are decidedly poisonous, and we strongly disapprove of the use of them.