Carbutt rice & ground rice : the best ways of cooking rice together with 21 tested recipes for appetizing dishes / Carbutt & Co. (1928) Ltd.

  • Carbutt & Co. (1928 Ltd)
Date:
[between 1950 and 1959?]
Catalogue details

Licence: Public Domain Mark

Credit: Carbutt rice & ground rice : the best ways of cooking rice together with 21 tested recipes for appetizing dishes / Carbutt & Co. (1928) Ltd. Source: Wellcome Collection.

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    34 oz. thick or medium grained rice: 1 pint milk : vanilla: 2 tablespoons sugar: 1-14 oz. butter: 2 egg yolks: 3-4 oz. sugar for CARAMEL caramel for lining the mould. | Caramel Sauce :—3-4 oz. sugar: 4tea cup cold water. RICE Boil rice 3 minutes in water. Drain well. Put into a pan with the milk and a little vanilla. Bring to the boil, cover and put the pan into the oven for 20/30 minutes or until the rice is tender and nearly dry. Work the sugar, butter and yolks together, and add to the rice. Stir to mix and set aside. Cook the sugar with 4-cup water to a good brown. Line a hot dry tin mould or basin with it and pour any surplus back into the saucepan. Fill rice mixture into the mould, stand in a tin of hot water and cook in a moderate oven until firm to the touch 25-35 minutes. Turn out onto a dish and pour round a caramel sauce or serve with cream. For the sauce, cook sugar to a caramel as before but, when brown, add about 4-cupful of boiling water. Allow to boil up then pour off and cool. The thickness of the sauce depends on the amount of boiling water added and therefore care must be taken not to add too much at first. A nice pudding for the children and well liked. GROUND + pint milk: 4 oz. sugar: 1 vanilla pod or RICE vanilla essence : 1 oz. ground rice: 2 eggs. SOUFFLE Scald the milk with the vanilla pod and sugar. Mix the ground rice to a smooth paste with a litthe extra milk and then tip on the hot milk. Return to the pan. Stir until boiling and cook gently for 10 minutes. Have ready a buttered pie or souffié dish and when the rice has cooled somewhat, beat in the egg yolks. Whisk the egg whites until stiff and then fold into the mixture. Turn into the prepared dish and bake in a moderate oven 20-30 minutes. Serve this pudding with a fruit compéte or sauce.
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