Home › The Principles of Cookery › Rice and Egg Stew

Rice and Egg Stew

Wash a quarter of a pound of rice, and put it on to boil in cold milk and weak stock, a pint of each. Cook until the liquid is nearly dried up, then add a seasoning of salt and pepper, an ounce of butter, and a grate of nutmeg. Finish the cooking, take the pan from the fire, and beat in two raw eggs. The rice will take about an hour and a half to cook, and should resemble rice pudding in consistency. If liked, an onion can be cooked and chopped, and added before serving. By thinning with some stock an excellent soup is obtained. Probable cost, 9d.