Buttered Rice

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

rice as above ↝ Rice, cooked, NFS [Rice]
new milk, enough just to swell it ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little sugar ↝ Sugar, NFS [Sugars and honey]
pounded cinnamon ↝ Sugar, cinnamon [Sugars and honey]

Instructions (3)

Prepare some rice as above: drain, and put it with some new milk, enough just to swell it, over the fire.
When tender, pour off the milk, and add a bit of butter, a little sugar, and pounded cinnamon.
Shake it, that it do not burn, and serve.

Original Text

Buttered Rice.

Prepare some rice as above: drain, and put it with some new milk, enough just to swell it, over the fire. When tender, pour off the milk, and add a bit of butter, a little sugar, and pounded cinnamon. Shake it, that it do not burn, and serve.

Notes

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