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Rice Solid

Beat a quarter of a pound of ground rice to a smooth paste with a little milk, and stir into it as much boiling milk--or milk and cream if preferred--as will make the quantity up to a quart. Sweeten the mixture, and flavour with any acceptable flavouring. A table-spoonful of brandy will improve it. Simmer gently, and continue stirring until it leaves the saucepan. When done enough, let it cool a little, and pour it into a glass dish. Before serving lay upon it a pint of cream which has been whipped to foam. (See CREAM, WHIPPED.) Time to boil the rice, half an hour. Probable cost, exclusive of the cream, 7d. Sufficient for five or six persons.