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Rice Puddings, Miniature
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 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.