Cream of Rice

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Wash and well clean some very good rice; put it into a stewpan, with water, and boil it gently till quite soft, with a little cinnamon, if agreeable to the taste.
  2. When the rice is boiled quite soft, take out the cinnamon.
  3. Then take a large dish, and set it on a table: have a clean tamis—a new one would be better—a tamis is only the piece of flannel commonly used in kitchens for passing sauces through—and give one end of the tamis to a person on the opposite side of the table to hold, while you hold the other end with your left hand.
  4. Having a large wooden spoon in your right, you put two or three spoonfuls of boiled rice into this tamis, which is held over the large dish, and rub the rice upon it with the spoon till it passes through into the dish.
  5. Whatever sticks to the tamis take off with a silver spoon and put into the dish.
  6. When you have passed the quantity you want, put it in a basin.
  7. It should be made fresh every day.
  8. Warm it for use in a small silver or tin saucepan, adding a little sugar and Madeira, according to your taste.
Original Text
Cream of Rice. Wash and well clean some very good rice; put it into a stewpan, with water, and boil it gently till quite soft, with a little cinnamon, if agreeable to the taste. When the rice is boiled quite soft, take out the cinnamon. Then take a large dish, and set it on a table: have a clean tamis—a new one would be better—a tamis is only the piece of flannel commonly used in kitchens for passing sauces through—and give one end of the tamis to a person on the opposite side of the table to hold, while you hold the other end with your left hand. Having a large wooden spoon in your right, you put two or three spoonfuls of boiled rice into this tamis, which is held over the large dish, and rub the rice upon it with the spoon till it passes through into the dish. Whatever sticks to the tamis take off with a silver spoon and put into the dish. When you have passed the quantity you want, put it in a basin. It should be made fresh every day. Warm it for use in a small silver or tin saucepan, adding a little sugar and Madeira, according to your taste.
Notes
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