I.
1342. INGREDIENTS.—1 small teacupful of rice, 4 eggs, 1 pint of milk, 2 oz. of fresh butter, 2 oz. of beef marrow, 1/4 lb. of currants, 2 tablespoonfuls of brandy, nutmeg, 1/4 lb. of sugar, the rind of 1/2 lemon.
Mode.—Put the lemon-rind and milk into a stewpan, and let it infuse till the milk is well flavoured with the lemon; in the mean time, boil the rice until tender in water, with a very small quantity of salt, and, when done, let it be thoroughly drained. Beat the eggs, stir to them the milk, which should be strained, the butter, marrow, currants, and remaining ingredients; add the rice, and mix all well together. Line the edges of the dish with puff-paste, put in the pudding, and bake for about 3/4 hour in a slow oven. Slices of candied-peel may be added at pleasure, or Sultana raisins may be substituted for the currants.
Time.—3/4 hour. Average cost, 1s. 3d.
Sufficient for 5 or 6 persons.
Seasonable.—Suitable for a winter pudding, when fresh fruits are not obtainable.
RICE, with proper management in cooking it, forms a very valuable and cheap addition to our farinaceous food, and, in years of scarcity, has been found eminently useful in lessening the consumption of flour. When boiled, it should be so managed that the grains, though soft, should be as little broken and as dry as possible. The water in which it is dressed should only simmer, and not boil hard. Very little water should be used, as the grains absorb a great deal, and, consequently, swell much; and if they take up too much at first, it is difficult to get rid of it. Baking it in puddings is the best mode of preparing it.