I.
1345. INGREDIENTS.—1/4 lb. of rice, 1-1/2 pint of new milk, 2 oz. of butter, 4 eggs, 1/2 saltspoonful of salt, 4 large tablespoonfuls of moist sugar, flavouring to taste.
Mode.—Stew the rice very gently in the above proportion of new milk, and, when it is tender, pour it into a basin; stir in the butter, and let it stand to cool; then beat the eggs, add these to the rice with the sugar, salt, and any flavouring that may be approved, such as nutmeg, powdered cinnamon, grated lemon-peel, essence of bitter almonds, or vanilla. When all is well stirred, put the pudding into a buttered basin, tie it down with a cloth, plunge it into boiling water, and boil for 1-1/4 hour.
Time.—1-1/4 hour. Average cost, 1s.
Sufficient for 5 or 6 persons. Seasonable at any time.
VARIETIES OF RICE.—Of the varieties of rice brought to our market, that from Bengal is chiefly of the species denominated cargo rice, and is of a coarse reddish-brown cast, but peculiarly sweet and large-grained; it does not readily separate from the husk, but it is preferred by the natives to all the others. Patua rice is more esteemed in Europe, and is of very superior qualify; it is small-grained, rather long and wiry, and is remarkably white. The Carolina rice is considered as the best, and is likewise the dearest in London.