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Gravy, Rice

Boil a table-spoonful of washed rice for two hours in half a pint of plain stock, made from poultry bones or boiled beef, well reduced. Pass through a sieve. Now take some gravy from a joint, or good meat tea, or Bovril, and use it to dilute the rice to the consistency of thin cream. Season to taste, and serve hot with toast or biscuits. If wanted quickly, ground rice or rice flour may be used, when only about half an hour's boiling will be required.