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Rice Puddings, Miniature
1/4 lb. of rice, INGREDIENTS for 6 small puddings.- 16. of rice, 1½ pint of milk, 2 oz. of fresh butter, 4 eggs, sugar to taste, flavouring of lemonpeel, bitter almonds or vanilla; a few strips of candied peel. AVERAGE COST, 1s.
Let the rice swell in 1 pint of milk over a slow fire, putting with it a strip of lemonpeel; stir to it the butter and the other 1/4 pint of milk, and let the mixture cool.
Then add the well-beaten eggs, and a few drops of essence of almonds or essence of vanilla, whichever may be preferred. Butter well some small cups or moulds, line them with a few pieces of candied peel sliced very thin, fill them three-parts full, and bake for about 40 minutes; turn them out of the cups on to a white d'oyley, or dessert paper, and serve with sweet sauce.
The flavouring and candied peel might be omitted, and stewed fruit or preserve served instead, with these puddings.
TIME.-40 minutes.
SEASONABLE at any time.
RICE SNOWBALLS.
Rice Snowballs. (A Pretty Dish for Juvenile Suppers.) - INGREDIENTS for dish for 6 children.-6 oz. of rice, 1 quart of milk, flavouring of essence of almonds, sugar to taste, 1 pint of custard. AVERAGE COST, 1s.
Boil the rice in the milk, with sugar su and a flavouring of essence of almonds, until the former is tender, adding, if necessary, a little more milk, should it dry away too much. When the rice is quite soft, put it into teacups, or small round jars, and let it remain until cold; then turn the rice out on a deep glass dish, pour over a custard, and on the top of each ball all place a small bright-coloured preserve or jelly. Lemonpeel or vanilla may be boiled with the rice instead of the essence of almonds, when either of these is preferred; but the flavouring of the custard must correspond with that of the rice.
TIME.-About 3/4 hour to swell the rice in the milk.
SEASONABLE at any time.
Rice Soufflé. - INGREDIENTS for dish for 4 persons.-3 tablespoonfuls of ground rice, 1 pint of milk, 5 eggs, pounded sugar to taste, flavouring of lemon-rind, vanilla, coffee, chocolate, or anything that may be preferred, a piece of butter the size of a walnut. AVERAGE COST, 10d.
Mix the ground rice with 6 tablespoonfuls of the milk quite smoothly, and put it into a saucepan with the remainder of the milk and butter, and keep stirring it over the fire for about 1/4 hour, or until the mixture thickens. Separate the yolks from the whites of the eggs, beat the former in a basin, and stir to them the rice and sufficient pounded sugar to sweeten the soufflé; but add this latter ingredient as sparingly as possible, as, the less sugar there is used the lighter will be the soufflé. Now whisk the whites of the eggs to a stiff froth or snow; mix them with the other preparation, and pour the whole into a soufflé-dish, and put it instantly into the oven; bake it about 1/2 hour in a moderate oven, take it out, hold a salamander or hot shovel over the top, sprinkle sifted sugar over it, and send to table in the dish it was baked in, either with a napkin pinned round or inclosed in a more ornamental dish. The excellence of this dish entirely depends on the proper whisking of the whites of the eggs, the manner of baking and the expedition with which it is sent to table. Soufflés should be served instantly from RICE, TO BOIL. the oven, or they will sink and be nothing more than an ordinary pudding.
TIME.-About hour.
SEASONABLE at any time.
A baked cup pudding of the old English kind: rice swelled in milk, enriched with butter and eggs, and turned out of its mould so the candied peel lining shows on the outside. A few of the original quantities need translating before you start.
- The rice quantityThe ingredient line has lost its figure: it reads "16. of rice" where a weight belongs, and the number as printed cannot be relied on. Judge by texture: the rice should be soft and thick, not soupy.
- Milk in two stagesOnly 1 pint goes in for the swelling; the rest is stirred in afterwards with the butter. Note that the figures do not reconcile: 1½ pints total less 1 pint leaves ½ pint, but the method calls the second addition "the other 1/4 pint." The recipe then wants the mixture cooled before the eggs go in.
- Cool before the eggsThis is the hinge of the recipe. If the rice is still hot when the beaten eggs go in, they scramble and the puddings turn grainy. Let it come down to warm at most.
- Oven and dishNo temperature is given; a moderate oven in the 325–350F range suits it. The recipe says only to butter the cups and bake; if you find the edges setting hard, standing the cups in a tin of hot water is a modern remedy, not part of the original method.
- Filling and turning outThree-parts full is deliberate — the eggs lift the mixture. Let the baked puddings settle five minutes before inverting, or they will slump; run a thin knife round the rim first.
- Candied peel liningSlice it as thin as the recipe insists, and press it against the buttered sides so it sits flush. Modern mixed peel is often chopped small and will not line neatly; buy whole candied citron or orange peel and cut your own strips.
- Almond flavouringBitter almonds appear in the ingredient list, but the method calls for essence, and essence is what to use. Whole bitter almonds contain amygdalin, which releases cyanide, and their sale for food is restricted in a number of countries; commercial almond extract stands in for the flavour.
- Serving"A white d'oyley" is a paper or linen doily laid on the serving dish. Six small puddings serve six. The suggested sweet sauce can be a thin custard, or use the stewed fruit or preserve the recipe offers as the alternative.
Rice was cheap, keeping, and endlessly stretchable with milk, and Beeton's household books return to it repeatedly — boiled, ground, in souffl he the surrising pages here carry all three.