Rice Bread
INGREDIENTS. - To every lb. of rice allow 4 lbs. of wheat flour, nearly 3 tablespoonfuls of yeast, oz. of salt.
Boil the rice in water until it is quite tender; pour off the water, and put the rice, before it is cold, to the flour. Mix these well together with the yeast, salt, and sufficient warm water to make the whole into a smooth dough; let it rise by the side of the fire, then form it into loaves, and bake them from 1 to 2 hours, according to their size. If the rice is boiled in milk instead of water, it makes very delicious bread or cakes. When boiled in this manner, it may be mixed with the flour without straining the liquid from it.
TIME.-1 to 2 hours.
CAKE-MOULD. and bake it for nearly 1 hour. It may be flavoured with essence of almonds, when this is preferred.
TIME.-Nearly 1½ hour.
SEASONABLE at any time.
Rice, Savoury Casserole of; or Rice Border (for Ragoûts, Fricassées and Entrées). - INGREDIENTS for 2 casseroles.-1 lb. of rice, 3 pints of weak stock or broth, 2 slices of fat ham, 1 teaspoonful of salt. AVERAGE COST, 1s. 3d.
A casserole of rice, when made in a mould, is not such a difficult operation as when it is moulded by the hand. It forms the basis of an elegant and inexpensive entrée, as the re mains of cold fish, flesh, or fowl may be served as ragoûts, fricassées, &c., inclosed in the It re- CASSEROLE OF RICE. casserole. It requires great nicety in its preparation, the principal thing to attend to being the boiling of the rice, as, if this is not sufficiently cooked, the casserole, when moulded, will RICE, CASSEROLE OF. have a rough appearance, which would entirely spoil it. After having washed the rice in two or three waters, drain it well and put it into a stewpan, with the stock, ham and salt; cover the pan closely, and let the rice gradually swell over a slow fire, occasionally stirring, prevents its sticking. When it is quite soft, strain it, pick out the pieces of ham, and, with the back of a large wooden spoon, mash the rice to a perfectly smooth paste. Then well grease a mould (moulds are made purposely for rice borders), and turn it upside down for a minute or two, to drain away the fat, should there be too much; put some rice all round the bottom and sides of it; place a piece of soft bread in the middle, and cover it with rice: press it equally with the spoon, and let it cool. Then dip the mould into hot water, turn the casserole carefully on to a dish, mark where the lid is to be formed on the top, by making an incision with the point of a knife about an inch from the edge all round, and put it into a very hot oven. Brush it over with a little clarified butter, and bake about 1/2 hour, or rather longer; then carefully remove the lid, which will be formed by the incision having been made all round, and remove the bread in small pieces, with the point of a penknife, being careful not to injure the casserole.
Fill the centre with the ragoût or fricassée, which should be made thick; put on the cover, glaze it, place it in the oven to set the glaze, and serve as hot as possible.
The casserole should not be emptied too much, as it is liable to crack from the weight of whatever is put in; and, in baking it, let the oven be very hot, or the casserole will probably break.
TIME. About hour to swell the rice.
SEASONABLE at any time.