Rice Sauce (No. 321)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

a quarter of a pound of rice ↝ Rice, cooked, NFS [Rice]
a pint of milk ↝ Milk, NFS [Milk, reduced fat]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
spice ↝ Spices, paprika [Spices and Herbs]
milk or cream ↝ Milk, NFS [Milk, reduced fat]

Instructions (3)

Steep a quarter of a pound of rice in a pint of milk, with onion, pepper, &c. as in the last receipt.
When the rice is quite tender (take out the spice), rub it through a sieve into a clean stew-pan.
If too thick, put a little milk or cream to it.

Original Text

Rice Sauce.—(No. 321*.)

Steep a quarter of a pound of rice in a pint of milk, with onion, pepper, &c. as in the last receipt; when the rice is quite tender (take out the spice), rub it through a sieve into a clean stew-pan: if too thick, put a little milk or cream to it.

Obs. This is a very delicate white sauce; and at elegant tables is frequently served instead of bread sauce.

Notes

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