Rice And Date Pudding

Half a cup of rice washed and boiled in water, one pound of dates, washed first in cold then in hot water, stoned and chopped a little, one pint of milk, two eggs, two tablespoonfuls of granulated sugar, and a little salt. Butter well a pudding dish, lay in half the dates, then over them half the rice, then dates again with a layer of rice on top. Beat the eggs light, add to them the milk, sugar and salt, and pour over the rice and fruit and bake from twenty-five to thirty minutes. Serve cold, with cream.

Rice And Fig Pudding

May be made according to the preceding recipe, steaming or stewing the figs a little and chopping slightly.

Rice And Raisin Pudding

Soak the raisins, seed them and stew a little, and follow the same recipe.

Rice And Prune Pudding

Soak the prunes over night, stew and stone and slightly chop them and proceed as in the other puddings. Any kind of dried or fresh fruit may be used for this very wholesome and nutritious pudding.

Rice Flour Pudding

Take a quart of milk, leaving out enough to mix with three ounces of rice flour, put the rest in a saucepan over the fire. When it boils add one ounce and a half of sugar, one-half ounce of sweet and a few bitter almonds, blanched and pounded, or chopped very fine, one ounce of butter, and a small piece of vanilla bean if convenient, if not flavor at the last with vanilla extract. Mix the three ounces of rice flour with milk, reserved from the quart, and stir into the pudding. Beat one egg yolk with half a cup of cream and stir in just before removing from the fire. Turn into a mould that has been dipped in cold water and serve very cold with fruit sauce.

Steamed Rice

Half a cup of rice, half a teaspoonful of salt and one and one-third cups of boiling water. Put in small cups in a steamer, cover closely and steam three-quarters of an hour. Serve with stewed fruit and cream or sugar and cream.

Rice Cake

Four ounces of rice, a pint and a half of milk, six eggs, two ounces and a half of sugar, half a cup of almonds blanched and chopped, two ounces of stoned raisins, a little citron, three heaping tablespoonfuls of dried bread crumbs, and four ounces of butter. Wash the rice and scald with boiling water, drain and put it into the milk, which must be boiling on the stove, cook until it is stiff like mush; remove from the fire and stir into it the butter. When it is cool, add the eggs, one at a time, the sugar, the almonds chopped fine, the raisins, a little citron finely cut, and the bread crumbs dried and rolled fine. Butter a mould, turn the cake into it and bake one hour in a moderate oven. Serve cold.

Rice Souffle Cold

Put into a double boiler a quarter of a pound of well washed rice, a pint and a third of milk, a small tablespoonful of butter, and cook until the rice is so stiff that it no longer adheres to the sides of the pan. Soak a heaping tablespoonful of gelatine in two tablespoonfuls of water fifteen minutes. Put a pint of thin cream or rich milk in a saucepan over the fire with two ounces of blanched and pounded almonds; while it is coming to a boil beat two egg yolks and two tablespoonfuls of granulated sugar together until light, then add the gelatine to the milk on the stove. When it has dissolved pour a little of the cream into the eggs and sugar, mix well, then turn it back into the saucepan, and stir all rapidly together until it begins to thicken, remove at once from the fire, add to the rice and beat until smooth. Rinse a mould with cold water, turn the souffle into it and set on ice until it is wanted. Turn it out on a glass dish and serve with or without a fruit sauce.

Rice Pudding. - No. 1

Take a quarter of a pound of rice, wash well in cold and then scald in boiling water, drain and put on in a quart of sweet milk in a double boiler, cook one hour and a half. A little before it is done stir in an ounce and a half of butter, one ounce of sugar, a little grated lemon peel, a few sweet and bitter almonds blanched and chopped very fine or pounded in a mortar. Don't stir too much, but keep the rice grains whole. When done dip a mould in cold water and turn the rice into it. Set it on the ice and serve very cold with a fruit sauce.

Rice Pudding - No. 2

Put a scant half cup of rice to soak in water for an hour, then boil in salted boiling water for twenty minutes. While it is cooking put three cups of rich milk and half a cup of sugar in a saucepan on the stove, mix a tablespoonful of corn starch with a little cold milk, stir with the milk and sugar and let it come to a boil, then add a cupful of the hot boiled rice and stir until it thickens like custard. Turn it into a pudding dish, flavor with vanilla or anything liked and bake slowly until a delicate brown. Serve cold in the dish in which it is baked, with brandy peaches or any fruit liked.

Rice Omelette Souffle

Boil a quarter of a pound of well-washed Carolina rice in a pint and a half of milk until stiff. Stir in two ounces of butter, half a pint of cream and four egg yolks beaten light with two ounces of granulated sugar and vanilla to taste, add a quarter of a pound of citron cut fine and two ounces of almonds blanched and pounded fine in a mortar. Stir all well together, adding at the last four whites of eggs beaten very stiff. Put in a pudding dish and bake until firm - about half an hour. Serve immediately in the dish in which it was baked.