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Rice Mould

Wash and drain a large cupful of the best Carolina rice. Put it into a saucepan with a piece of cinnamon, a bay-leaf, or the rind of half a lemon, and pour over it a cupful of cola water. Let it boil, then add two cupfuls of thin cream or good milk, and let the rice simmer gently until it is quite soft. Take out the flavouring ingredients, sweeten the rice, and beat well for three or four minutes. Press it into a damp mould, and let it remain until cold and stiff. Turn it out, garnish with preserved fruit or jelly of any kind, and pour a little thin custard round it. It is an excellent plan to put the rice, milk, etc., into an earthenware jar, to put this into a pan of boiling water, and steam until done enough. When prepared in this way the rice is less likely to burn and to become discoloured than when boiled in the saucepan, but care must be taken to keep a plentiful supply of boiling water round it. It will take longer to steam than to boil it. Instead of putting the rice into a plain mould, it may be pressed into a cylindrical mould, and the centre may be filled with custard; or it may be made into several little moulds, a little jam may be placed upon each, and custard poured round. The rice is excellent without custard. Probable cost of rice, when made with milk, 7d. Sufficient for five or six persons. Time, one hour and a half to two hours.