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RICE GRATIN (M. Ude's recipe)

Take two ounces of rice, which wash and pick, etc. Then let it swell in hot milk--as cream, when used for entremets of this sort, would turn to butter. When the rice is well done, pound half a dozen sweet almonds and the same quantity of bitter ones; when you have made them into a paste, rub them through a tamis, and mix them with the rice, a little sugar, and a very little salt. Then put the rice into a silver pan or porringer, or silver casserole, and leave it on a slow fire for three-quarters of an hour or more. Instead of using the lid, only cover the pan with a sheet of paper, to keep out the dust and the smoke. Serve hot. If you put a cover to it, the steam will prevent its being gratined. Glaze it with pounded sugar by means of the salamander. If it is properly gratined it is a very good dish for family use. RICE, GROUND. (See GROUND RICE, various recipes, also RICE-FLOUR.)