BUTTERED RICE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 4.0 – 5.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

1/4 lb. of rice ↝ Rice, cooked, NFS [Rice]
1-1/2 pint of milk ↝ Milk, NFS [Milk, reduced fat]
2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar to taste ↝ Sugar, NFS [Sugars and honey]
grated nutmeg or pounded cinnamon ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (5)

Wash and pick the rice, drain and put it into a saucepan with the milk.
Let it swell gradually, and, when tender, pour off the milk.
Stir in the butter, sugar, and nutmeg or cinnamon.
When the butter is thoroughly melted, and the whole is quite hot, serve.
After the milk is poured off, be particular that the rice does not burn: to prevent this, do not cease stirring it.

Original Text

BUTTERED RICE.

1349. INGREDIENTS.—1/4 lb. of rice, 1-1/2 pint of milk, 2 oz. of butter, sugar to taste, grated nutmeg or pounded cinnamon.

Mode.—Wash and pick the rice, drain and put it into a saucepan with the milk; let it swell gradually, and, when tender, pour off the milk; stir in the butter, sugar, and nutmeg or cinnamon, and, when the butter is thoroughly melted, and the whole is quite hot, serve. After the milk is poured off, be particular that the rice does not burn: to prevent this, do not cease stirring it.

Time.—About 3/4 hour to swell the rice.

Average cost, 7d.

Sufficient for 4 or 5 persons.

Seasonable at any time.

RICE was held in great esteem by the ancients: they considered it as a very beneficial food for the chest; therefore it was recommended in cases of consumption, and to persons subject to spitting of blood.

Notes

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