Gateau de Riz
INGREDIENTS for pudding for 6 persons. lb. of rice, 1 quart of milk, the rind of 1 lemon, 1/27 teaspoonful of salt, sugar to taste, 4 oz. of butter, 6 eggs, bread-crumbs. AVERAGE COST, 1s. 6d.
Put the milk into a stewpan with the lemon-rind, and let it infuse for 1/2 hour, or until the former is well flavoured; then take out the peel, have ready the rice, washed, picked and drained; put it into the milk, and let it gradually swell over a very slow fire. Stir in the butter, salt and sugar, and, when properly sweetened, add the yolks of the eggs, and then the whites, both of which should be well beaten and added separately to the rice. Butter a mould, strew in some fine bread-crumbs, and let them be spread equally over it; then carefully pour in the rice, and bake the pudding in a slow oven for 1 hour. Turn it out of the mould, and garnish the dish with preserved cherries, or any bright-coloured jelly or jam. This pudding is exceedingly nice flavoured with essence of vanilla.
TIME. to 1 hour for the rice to swell; to be baked 1 hour in a slow oven.
SEASONABLE at any time.
Rice Pudding, Baked or Boiled Ground. INGREDIENTS for pudding for 6 persons.-2 pints of milk, 6 tablespoonfuls of ground rice, sugar to taste, 4 eggs, flavour ing of lemon-rind, nutmeg, bitter-almonds, or bay-leaf. AVERAGE COST, 11d.
Put 1½ pint of the milk into a stewpan with any of the above flavourings, and bring it to the boiling point, and, with the other 1/2 pint of milk, mix the ground rice to a smooth batter; strain the boiling milk to this, and stir over the fire until the mixture is tolerably thick; then pour it into a basin, leave it uncovered, and when nearly or quite cold sweeten it to taste, and add the eggs, which should be pre- ¡viously well beaten, with a little salt. Put the pudding into a well-buttered basin, tie it down with a cloth, plunge it into boiling water, and boil for 1½ hour. For a baked pudding, proceed in precisely the same manner, only using half the above proportion of ground rice, with the same quantity of all the other ingredients; an hour will bake the pudding in a moderate oven. re- RICE PUDDING.
Stewed fruit, or preserves, or marmalade, may be served with either the boiled or baked pudding, and will be found an improvement. Ground rice pudding can also be made very nice without eggs.
TIME.-1 hour to boil, 1 hour to bake.
SEASONABLE at any time.