1016. Boiled Rice Pudding

Take some rice, pick and wash it well, tie it in a cloth, leaving plenty of room for it to swell. Boil it in plenty of water for an hour or two. Serve it with butter and sugar, or milk.

1017. Rice Pudding With Currants

Boil for half an hour five ounces of whole rice in a cloth, with room to swell; then take it up, add five ounces of currants, three table-spoonfuls of suet shred fine, and two eggs well beaten, tie it up again, and boil it an hour and a half.

1018. Ground Rice Pudding

In a pint of new milk boil two dessert-spoonfuls of ground rice, adding a small piece of lemon peel and a little cinnamon. Keep it stirring while boiling, and let it boil ten minutes, then let it cool; when cold add sugar to taste, a couple of well-beaten eggs, and some nutmeg. Line your dish with a puff paste, pour in your rice, and hake a light brown.

1019. Rice Pudding With Fruit

Swell some rice in a little milk over the fire, then mix it with either currants or gooseberries scalded, or apples pared and quartered, raisins, or black currants; add an egg to the rice to bind it. Boil it well, and serve with sugar.

1090. Casserole Of Rice

Use a well mould the size you may require the dish for, after your rice is prepared, as in another place you will see; while it is warm wet your mould with milk, press in the rice very tight, then turn it out on the dish it is to go to table on, cover it over, and keep it hot until wanted, the well will be filled as in receipt 1185, pouring sauce round the casserole on the dish, garnish the top with plovers' eggs, and whole truffles.

1091. Apples In Rice

Take a few good apples, pare, core, and cut them into quarters, boil some rice in a cloth until it is soft, then put in the apples, tie up very loose, and boil gently till sufficiently done.