Tasty Rice recipes
Too many think only of rice as the staple food of the Orient and neglect to give it its due place on our English tables. If unpolished rice is used, it is a most valuable culinary ingredient and many attractive and healthful dishes may be prepared with it. Here are a few :
Rice Cutlets
Ingredients.—Boiled rice, eggs, milk, salt, bread-crumbs.
Method.—Put boiled rice into a flat baking-dish and pour over it a custard made by beating-one egg with a cupful of milk and salt to taste. Bake until it sets. It must be quite firm when cold. Cut into slices, dip in egg, roll in bread-crumbs, and fry in boiling fat until golden brown.
By Margery
Welsh Rice
Ingredients.—Boiled rice, finely-chopped tomatoes, salt, butter, cooked green peas.
Method.—Butter a baking-dish and put a layer of rice one inch thick in the bottom, spread tomatoes over this and season with salt. Dot with butter, place another layer of rice over this and spread with peas. Continue thus alternately until the dish is full, finishing with a layer of rice on top. Pour two tablespoonfuls of melted butter over all, cover the dish, and cook in a slow oven for twenty minutes. Uncover for a few minutes just before removing from the oven so that the top may be nicely browned.
Savoury Rice Eggs
Ingredients.—Six hard-boiled eggs, 1 tablespoonful cooked rice, 1 teaspoonful parsley, 1 teaspoonful butter, pinch of herbs, bread-crumbs.
Method.—Cut the egg-; in half lengthwise. Remove the yolks and run through a sieve. Add to yolks the cold cooked rice, parsley, butter, herbs, and salt to taste. Fill the whites with the mixture, put together, roll in flour, dip in beaten egg, roll in bread-crumbs, and fry in boiling fat. Serve very hot garnished with parsley.
Savoury Rice Cups
Ingredients.—Cooked rice, parsley, grated cheese, 1 teacupful milk, 2 eggs, tomato sauce.
Method.—Cook the required quantity of rice until tender. Butter well small mugs or cups and sprinkle with very finely chopped parsley. Mix grated cheese to taste with the rice, add salt to taste. Bring a teacupful of milk to boiling point and pour it over the beaten yolks of two eggs. Fill up the moulds with the rice and pour custard on top. Steam gently for twenty minutes.
Rice Salad
Ingredients.—Two cupfuls cold boiled rice, 2 hard-boiled eggs chopped, salad dressing, lettuce leaves, sliced beetroot.
Method.—Mix rice with the eggs and salad dressing. Arrange in heaps on crisp lettuce leaves
and garnish with sliced egg and beetroot.
Lemon Rice
Ingredients.—Two ounces rice, 1 pint milk. 2 eggs, sugar to taste, juice and rind of 1 lemon, a little jam.
Method.—Cook the rice in milk with the finely-grated lemon-rind, add sugar and egg-yolks. Put marmalade jam thinly on the bottom of a well-buttered pie-dish, pour rice over, and put into a moderate oven to set nicely. Whisk egg-whites to a stiff froth and pile on top, sprinkle with castor sugar, and return to a cool oven to brown.
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