This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Wash one cup of rice. Put three quarts of boiling water into a kettle, add a teaspoonful of salt, and let it boil rapidly; sprinkle in the rice so gradually that you will not stop the boiling. When you have it all in, give the water a twirl with a fork, cover the kettle, and boil rapidly twenty minutes. Then pour into a colander to drain. Place the colander on a tin dish; stand it in the oven for five minutes, to dry, leaving the door wide open; then turn it carefully into a heated dish. Serve without a cover. Points to be remembered: - Boil rapidly from the time you cover the kettle till you take it off. The rapid boiling allows each grain to swell three times its normal size, and the motion prevents the grains from sticking together. Do not stir it, as this will cause it to fall to the bottom of the kettle, and burn. The drying in the oven with the door open evaporates the moisture, leaving the rice soft, snowy white, and perfectly dry.
Wash one cup of rice in cold water, and drain it. Put it in a saucepan with one quart of boiling stock. Boil rapidly for fifteen minutes, then stand it over a very moderate fire to steam (not boil) for twenty minutes longer; drain, season with salt and black pepper, and press into a well-buttered border mould. Then put it in the oven and bake fifteen minutes. Take out; place a dish on the mould; turn it upside down, and remove the mould.
The hollow space in the centre may be filled with a white or brown fricassee of chicken or a curry.
Italian Style Wash one cup of rice in cold water, and drain it. Have a three-quart kettle nearly full of boiling water; add to it a slice of bacon, a tablespoonful of grated Parmesan, and a pinch of saffron; add the rice gradually, and finish according to the recipe for Boiled Rice.
Remove the bacon before serving.
1 pint of milk Yolks of two eggs
1/2 teaspoonful of vanilla
1/4 cup of currants
1/2 cup of rice
2 large tablespoonfuls of sugar 1/4 cup of raisins 1/4 cup of citron
Wash the rice and put it in a farina boiler with the milk, and boil until very thick; now add the yolks of the eggs, and the sugar; beat until smooth. Take from the fire, add the vanilla, and the fruit well floured. Turn out on a dish to cool. When cold, form in pyramids; dip first in beaten egg, then in bread crumbs, and fry in boiling oil or fat.
This quantity will make twelve croquettes.
1 quart of milk Salt and white pepper to taste
1 cup of rice
1 tablespoonful of chopped parsley
Yolks of four eggs
Wash the rice and put it in a farina boiler with the milk; boil about one hour, or until very thick; then beat until smooth; add the yolks of the eggs, and cook ten minutes longer. Take from the fire; add the parsley and seasoning; mix well, turn out on a plate, and stand away until very cold. Then form into cylinders; dip first in beaten egg, then in bread crumbs, and fry in boiling oil or fat.