Rice—Ground Rice Shape. No. 2.

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 (12)
Mrs. Ellington's variation
Instructions (17)
  1. Put 4 ozs. of ground rice into a stewpan with 2 ozs. of fresh butter and a few drops of essence of almonds or cinnamon, vanilla, or grated peel.
  2. Add 1 qt. of milk.
  3. Boil 15 to 20 minutes, and stir constantly till it is a smooth substance, though not too thick.
  4. Pour it into a previously oiled mould and do not turn out till quite cold.
  5. It will turn out like jelly.
  6. The rice should be done too much rather than too little.
  7. What is left bakes well in a pie-dish with 3 yolks of egg beaten into it, and 2 of the whites whipped to froth and mixed lightly in at last.
  8. When half baked and just browned, paper it to prevent being too brown, and finish baking.
Mrs. Ellington's variation
  1. Boil the milk.
  2. Add sugar and flavouring.
  3. Add butter to melt in it a minute.
  4. Mix ground rice smoothly in 2 tablespoonfuls of milk.
  5. Add the ground rice mixture to the milk mixture.
  6. Boil 20 minutes on the stove, stirred all the time.
  7. Pour into a mould to cool.
  8. If liked, bury in ice.
  9. Do not turn out till cold.
Original Text
Rice—Ground Rice Shape. No. 2. (Mrs. Frank Coltman.) 4 ozs. of ground rice put into a stewpan with 2 ozs. of fresh butter and a few drops of essence of almonds or cinnamon, vanilla, or grated peel, add 1 qt. of milk. Boil 15 to 20 minutes, and stir constantly till it is a smooth substance, though not too thick. Then pour it into a previously oiled mould and do not turn out till quite cold. It will turn out like jelly. The rice should be done too much rather than too little. What is left bakes well in a pie-dish with 3 yolks of egg beaten into it, and 2 of the whites whipped to froth and mixed lightly in at last. When half baked and just browned, paper it to prevent being too brown, and finish baking. [Mrs. Ellington makes a ground rice shape a little differently. She first boils the milk, then adds sugar and flavouring, next the butter to melt in it a minute; the ground rice, which has meanwhile been smoothly well mixed in 2 tablespoonfuls of milk, is then added to it, boil 20 minutes on the stove, stirred all the time; poured into a mould to cool, and later on buried in ice if liked—not turned out till cold.]
Notes
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