Pick well four pounds of Carolina rice, put it into a newly tinned saucepan without washing it, adding a half pound piece of fresh pork, moisten it to three times its height with some water; heat the liquid on a moderate fire, and at the first boil, remove it to a slower one; twenty minutes after when the liquid is nearly all absorbed, cover the rice with a heavy buttered paper, close the saucepan, and set it at the opening of a slack oven, finish cooking the rice, drying it thoroughly, then remove the saucepan from the oven, take out the piece of pork, and work the rice while still in the saucepan, using a spatula for the purpose, then pound it again in a mortar so as to reduce it to a smooth paste. Lay this rice on a dampened marble slab, or a thick baking sheet, knead it with the hands so that it becomes smooth, mold it round shaped, and set it in a saucepan, buttered over with a brush, or else a mold proportionate to the size needed for the croustade. Press the rice down well, cover the top with a round sheet of buttered paper, and set it in the ice box for seven or eight hours, but not allowing the saucepan or mold to touch the ice.

Unmold the rice after dipping the saucepan in hot water, cutting it out with a knife.

Rice With Cream

Blanch for a few moments half a pound of fine, picked and washed rice; drain and refresh, then put it back into the saucepan and moisten it with one quart of boiled milk in which a stick of vanilla has been infused. Let the liquid come again to a boil, cover the saucepan, and finish cooking the whole very slowly for forty minutes. When the rice is tender and has absorbed all the liquid, add to it a pinch of salt, three ounces of sugar two ounces of fresh butter and a few spoonfuls of whipped cream. Sometimes a few egg-yolks are added to this rice, if so, they must be put in before any other of the ingredients, while the rice has all its heat, so that the eggs can cook while in the act of stirring them.