Rice for Borders

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (2)
  1. Put a pound and a half of Carolina rice in enough cold water to cover it; bring to the boil, wash it, and place it in the stewpan, and just cover it again with clean cold water; cover it with a buttered paper, let it come to the boil, and simmer it in the oven or on the side of the stove for two and a half to three hours, during which time occasionally add a little more water, about a pint in all.
  2. When quite cooked and dry, pound it till smooth, and work it with the hand into a ball, dipping the hand into cold water occasionally to prevent it sticking; remove any moisture from it by pressing it in a clean cloth; place it in a plain round buttered mould, and keep it under pressure till quite cold, then turn it out and use or cut it into any desired shape.
Original Text
Rice for Borders.—Put a pound and a half of Carolina rice in enough cold water to cover it; bring to the boil, wash it, and place it in the stewpan, and just cover it again with clean cold water; cover it with a buttered paper, let it come to the boil, and simmer it in the oven or on the side of the stove for two and a half to three hours, during which time occasionally add a little more water, about a pint in all. When quite cooked and dry, pound it till smooth, and work it with the hand into a ball, dipping the hand into cold water occasionally to prevent it sticking; remove any moisture from it by pressing it in a clean cloth; place it in a plain round buttered mould, and keep it under pressure till quite cold, then turn it out and use or cut it into any desired shape.
Notes
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