Rice—Heathcroft (Cold)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Wash the rice in 2 waters, then strain off the cold water and put the rice into boiling water—let there be plenty of water—let it boil about 20 minutes.
  2. Then put it into a sieve, pour fresh cold water through it, cover it and let it stand to drain—many cooks let it stand by the fire to dry it more thoroughly.
  3. When dry shake it out and let it stand to get cold.
  4. It should be snowy white—each grain separate and dry, yet quite cooked.
  5. Serve the rice piled on a warm napkin on the dish, and have a silver salver placed close to it, on which is a jug of cream and a dish of apricot or strawberry jam.
Original Text
Rice—Heathcroft (Cold). Wash the rice in 2 waters, then strain off the cold water and put the rice into boiling water—let there be plenty of water—let it boil about 20 minutes. Then put it into a sieve, pour fresh cold water through it, cover it and let it stand to drain—many cooks let it stand by the fire to dry it more thoroughly. When dry shake it out and let it stand to get cold. It should be snowy white—each grain separate and dry, yet quite cooked. Serve the rice piled on a warm napkin on the dish, and have a silver salver placed close to it, on which is a jug of cream and a dish of apricot or strawberry jam.
Notes
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