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Rice, Browned

Boil some rice as for curry (see RICE, BOILED, FOR CURRY), and leave it to get cold. Take a baking-tin, butter it lightly, put the rice in a thin layer, and bake it in the oven to a golden brown, turning it about to colour equally. It must not get dry, but only as much butter as is needed to keep it from burning is to be used. It is an improvement to boil the rice in stock. Probable cost, 4d. for a dish of half a pound.