Ground Rice Puddings

Moisten two ounces of ground rice with half a gill of new milk, and add a gill of boiling milk; stir over the fire for ten minutes, then let it get cold. Beat two ounces of fresh butter to cream; beat three fresh eggs; mix these well into the rice; add the grated rind of half a lemon and three ounces of sifted loaf sugar. Beat the mixture for twenty minutes; butter six small moulds; put an equal quantity into each, and bake in a quick oven about eighteen minutes. Serve immediately, with loaf sugar sifted over.

A Very Nice And Cheap Dish

Boil one pound of good rice (after being well washed) in plenty of water; when soft, add one ounce of butter, and stir it in; then add one tablespoonful of sugar. The rice should not be boiled in more water than it will absorb. Peel and slice six apples, take out the core and pips; put them in a stew-pan with a little water; stew until tender, and mash them; add a quarter of a pound of butter, and sugar to the taste. When done, place the rice on a dish; form a hole in the midst of it, in which place the mashed apple; have ready for sauce a little cream, nutmeg and sugar; pour it over the rice, and serve.

How To Serve Cold Rice Pudding

Remove the baked coating of the pudding, and spread the remainder nicely upon a dish. Over the pudding pour a custard, and add a few lumps of jelly or preserved fruit.

How To Send Boiled Rice To The Table In The Finest Condition

Soak it for seven hours in cold water, to which a little salt has been added. Have a stew-pan ready, containing boiling water, into which put the soaked rice, and boil it briskly for ten minutes. Then pour it into a colander, set it by the fire to drain, and serve it up. The grains will be separate and very large. Rice should be prepared for puddings in this way.

Glazed Rice

Boil some rice in a bag till quite soft, then mash it fine and add a little butter and sugar to the taste, with enough rich milk or cream to make it as thick as com' mon batter. Turn it out in a deep baking dish, and after smoothing it over on the top, spread over it the yolk of an egg which has first been beaten light, set it in the oven, and as soon as it is brown, serve it with any kind of sweet sauce, or with sugar and cream.

Rice Balls

Boil some milk and thicken it with some rice flour, mixed with cold water. When the milk begins to boil, stir in as much of the rice flour mixed as above, as will make the whole about as thick as a custard. When sufficiently boiled, add a small piece of butter and a little salt. Wet your custard cups, fill them with the mixture, and when cold turn them out on a large dish, and serve with sugar and cream, or any sweet sauce.

Portuguese Sweet Rice

Wash three ounces of rice, and boil it in a pint and a quarter of new milk, and a quarter of a pound of loaf sugar and a laurel leaf, till quite soft (an hour and a half). Take out the leaf, and let the rice stand off the fire for five minutes; then stir in, by degrees, four fresh eggs, well beaten, and half a gill of thick cream. Stir over the fire till at boiling heat; then let it stand, and stir it occasionally till nearly cold. Put it into a glass dish (or a pie dish), and stand it in a cold place for two hours. Just before serving, sift over the surface a tea-spoonful of powdered cinnamon or burnt almond dust.

Boiled Rice Pudding

Take a pint of whole rice, steep it in a pint of boiled milk over night; in the morning, take half a pound of beef suet, shred fine, and mix with the rice and milk, some grated nutmeg, and a little salt, with the yolks and whites of three eggs, a quarter of a pound of currants, a quarter of a pound of raisins, and as much sugar as will sweeten it; stir well together, tie it very close, and boil two hours. To be served with any kind of sweet sauce.

Rice Pudding With Fruit

Put your rice in a stew-pan, with very little milk; that is, to one cup of rice one gill of milk. Stand it where it will be hot, but not boil; when the rice has absorbed all the milk, add to it a quarter of a pound of dried currants, and one egg, well beaten. Boil it in a bag till the rice is tender, and serve it with sugar and cream. More fruit may be added to the rice if it should be preferred.