The Book of Household Management
Chapter 164 : _Mode_.--Stew the rice very gently in the above proportion of new milk, and, when it i

_Mode_.--Stew the rice very gently in the above proportion of new milk, and, when it is tender, pour it into a basin; stir in the b.u.t.ter, and let it stand to cool; then beat the eggs, add these to the rice with the sugar, salt, and any flavouring that may be approved, such as nutmeg, powdered cinnamon, grated lemon-peel, essence of bitter almonds, or vanilla. When all is well stirred, put the pudding into a b.u.t.tered basin, tie it down with a cloth, plunge it into boiling water, and boil for 1-1/4 hour.

_Time_.--1-1/4 hour. _Average cost_, 1s.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

VARIETIES OF RICE.--Of the varieties of rice brought to our market, that from Bengal is chiefly of the species denominated _cargo_ rice, and is of a coa.r.s.e reddish-brown cast, but peculiarly sweet and large-grained; it does not readily separate from the husk, but it is preferred by the natives to all the others. _Patua_ rice is more esteemed in Europe, and is of very superior qualify; it is small-grained, rather long and wiry, and is remarkably white. The _Carolina_ rice is considered as the best, and is likewise the dearest in London.

II.

(_With Dried or Fresh fruit; a nice dish for the Nursery_.)

1346. INGREDIENTS.--1/2 lb. of rice, 1 pint of any kind of fresh fruit that may be preferred, or 1/2 lb. of raisins or currants.

_Mode_.--Wash the rice, tie it in a cloth, allowing room for it to swell, and put it into a saucepan of cold water; let it boil for an hour, then take it up, untie the cloth, stir in the fruit, and tie it up again tolerably tight, and put it into the water for the remainder of the time. Boil for another hour, or rather longer, and serve with sweet sauce, if made with dried fruit, and with plain sifted sugar and a little cream or milk, if made with fresh fruit.

_Time_.--1 hour to boil the rice without the fruit; 1 hour, or longer, afterwards.

_Average cost_, 6d.

_Sufficient_ for 6 or 7 children. _Seasonable_ at any time.

Note.--This pudding is very good made with apples: they should be pared cored, and cut into thin slices.

BOILED RICE FOR CURRIES, &c.

1347. INGREDIENTS.--3/4 lb. of rice, water, salt.

_Mode_.--Pick, wash, and soak the rice in plenty of cold water; then have ready a saucepan of boiling water, drop the rice into it, and keep it boiling quickly, with the lid uncovered, until it is tender, but not soft. Take it up, drain it, and put it on a dish before the fire to dry: do not handle it much with a spoon, but shake it about a little with two forks, that it may all be equally dried, and strew over a little salt.

It is now ready to serve, and may be heaped lightly on a dish by itself, or be laid round the dish as a border, with a curry or frica.s.see in the centre. Some cooks smooth the rice with the back of a spoon, and then brush it over with the yolk of an egg, and set it in the oven to colour; but the rice well boiled, white, dry, and with every grain distinct, is by far the more preferable mode of dressing it. During the process of boiling, the rice should be attentively watched, that it be not overdone, as, if this is the case, it will have a mashed and soft appearance.

_Time_.--15 to 25 minutes, according to the quality of the rice.

_Average cost_, 3d.

_Sufficient_ for a large dish of curry.

_Seasonable_ at any time.

RICE, in the native rough state, with the husk on, is called _paddy_, both in India and America, and it will keep better, and for a much longer time, in this state, than after the husk has been removed; besides which, prepared rice is apt to become dirty from rubbing about in the voyage on board s.h.i.+p, and in the warehouses. It is sometimes brought to England in the shape of paddy, and the husk detached here. Paddy pays less duty than sh.e.l.led rice.

TO BOIL RICE FOR CURRIES, &c.

(_Soyer's Recipe_.)

1348. INGREDIENTS.--1 lb. of the best Carolina rice, 2 quarts of water, 1-1/2 oz. of b.u.t.ter, a little salt.

_Mode_.--Wash the rice well in two waters; make 2 quarts of water boiling, and throw the rice into it; boil it until three-parts done, then drain it on a sieve. b.u.t.ter the bottom and sides of a stewpan, put in the rice, place the lid on tightly, and set it by the side of the fire until the rice is perfectly tender, occasionally shaking the pan to prevent its sticking. Prepared thus, every grain should be separate and white. Either dish it separately, or place it round the curry as a border.

_Time_.--15 to 25 minutes.

_Average cost_, 7d.

_Sufficient_ for 2 moderate-sized curries.

_Seasonable_ at any time.

b.u.t.tERED RICE.

1349. INGREDIENTS.--1/4 lb. of rice, 1-1/2 pint of milk, 2 oz. of b.u.t.ter, sugar to taste, grated nutmeg or pounded cinnamon.

_Mode_.--Wash and pick the rice, drain and put it into a saucepan with the milk; let it swell gradually, and, when tender, pour off the milk; stir in the b.u.t.ter, sugar, and nutmeg or cinnamon, and, when the b.u.t.ter is thoroughly melted, and the whole is quite hot, serve. After the milk is poured off, be particular that the rice does not burn: to prevent this, do not cease stirring it.

_Time_.--About 3/4 hour to swell the rice.

_Average cost_, 7d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ at any time.

RICE was held in great esteem by the ancients: they considered it as a very beneficial food for the chest; therefore it was recommended in cases of consumption, and to persons subject to spitting of blood.

SAVOURY Ca.s.sEROLE OF RICE.

Or Rice Border, for Ragouts, Frica.s.sees, &c. (an Entree).

1350. INGREDIENTS.--1-1/2 lb. of rice, 3 pints of weak stock or broth, 2 slices of fat ham, 1 teaspoonful of salt.

[Ill.u.s.tration: Ca.s.sEROLE OF RICE.]

_Mode_.--A ca.s.serole of rice, when made in a mould, is not such a difficult operation as when it is moulded by the hand. It is an elegant and inexpensive entree, as the remains of cold fish, flesh, or fowl may be served as ragots, frica.s.sees, &c., inclosed in the ca.s.serole. It requires great nicety in its preparation, the princ.i.p.al thing to attend to being the boiling of the rice, as, if this is not sufficiently cooked, the ca.s.serole, when moulded, will have a rough appearance, which would entirely spoil it. After having washed the rice in two or three waters, drain it well, and put it into a stewpan with the stock, ham, and salt; cover the pan closely, and let the rice gradually swell over a slow fire, occasionally stirring, to prevent its sticking. When it is quite soft, strain it, pick out the pieces of ham, and, with the back of a large wooden spoon, mash the rice to a perfectly smooth paste. Then well grease a mould (moulds are made purposely for rice borders), and turn it upside down for a minute or two, to drain away the fat, should there be too much; put some rice all round the bottom and sides of it; place a piece of soft bread in the middle, and cover it with rice; press it in equally with the spoon, and let it cool. Then dip the mould into hot water, turn the ca.s.serole carefully on to a dish, mark where the lid is to be formed on the top, by making an incision with the point of a knife about an inch from the edge all round, and put it into a _very hot_ oven. Brush it over with a little clarified b.u.t.ter, and bake about 1/2 hour, or rather longer; then carefully remove the lid, which will be formed by the incision having been made all round, and remove the bread, in small pieces, with the point of a penknife, being careful not to injure the ca.s.serole. Fill the centre with the ragot or frica.s.see, which should be made thick; put on the cover, glaze it, place it in the oven to set the glaze, and serve as hot as possible. The ca.s.serole should not be emptied too much, as it is liable to crack from the weight of whatever is put in; and in baking it, let the oven be very hot, or the ca.s.serole will probably break.

_Time_.--About 3/4 hour to swell the rice.

_Sufficient_ for 2 moderate-sized ca.s.seroles.

_Seasonable_ at any time.

SWEET Ca.s.sEROLE OF RICE (an Entremets).

1351. INGREDIENTS.--1-1/2 lb. of rice, 3 pints of milk, sugar to taste, flavouring of bitter almonds, 3 oz. of b.u.t.ter, the yolks of 3 eggs.

_Mode_.--This is made in precisely the same manner as a savoury ca.s.serole, only subst.i.tuting the milk and sugar for the stock and salt.

Put the milk into a stewpan, with sufficient essence of bitter almonds to flavour it well; then add the rice, which should be washed, picked, and drained, and let it swell gradually in the milk over a slow fire.