Rice for Puddings. To prepare.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

The rice ↝ Rice, cooked, NFS [Rice]
a good quantity of water ↝ Water, tap [Tap water]
the rice ↝ Rice, cooked, NFS [Rice]
milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (4)

Wash the rice well.
Put the rice over the fire in a good quantity of water till it boils (this is called “blanching”).
Stir it, then strain off the water.
Boil the rice in milk.

Original Text

Rice for Puddings. To prepare.
The rice should be well washed, and then put over the fire in a good quantity of water till it boils, this is called “blanching,” which, if not done, the rice will curlle the milk and spoil the puddings; stir it, then strain off the water and boil the rice in milk.

Notes

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