CHAPTER V
DISHES MADE WITH RICE
Rice
To Boil.—Place the rice in a pan of fast boiling water and be careful to choose one large enough for it. 1 to 1½ oz. of rice should be cooked in a quart pan, which should be three-parts full of water, and have ½ a teaspoonful of salt and a few drops of lemon juice in it, the latter to preserve the whiteness of the rice. Stir occasionally. Boil the rice for 10 to 15 minutes, but test it at the former time by pressing it between the finger and thumb. When the grains feel soft remove the saucepan from the fire at once and drain off the water; return the rice to the pan and set it on the corner of the stove to dry, shaking it occasionally. Some grains of rice will always stick to the pan, and to remove these put a small pat of butter in the pan, and as this melts the grains will fall away. The rice will take quite 10 minutes to dry and should never be served until the moisture has been got rid of and the grains separated. Remember always that rice swells very much in the cooking process, hence the necessity of the large pan and amount of water required. Carolina rice swells more than Patna and so requires rather more water than the latter. If the rice is boiled too slowly or for too long a time the result will be a sticky mass. A good plan is to pour in a pint of cold water when the rice is sufficiently cooked. This stops the boiling at once and helps to separate the grains; if put close to the stove when the rice is first put into the pan, the cook will be able to throw it into the pan the moment the rice is tender. If the rice is to be served with meat in place of a vegetable, the rice should only be partly cooked and the water all drained off, and then ½ pint to 1 pint of stock put in the pan. This should be simmered until quite cooked, drained and served.
Another method of boiling rice, though totally different to the foregoing, is equally successful. Place the rice in cold water and allow it to come to the boil. After boiling for a few minutes and when the grains are tender when pressed between the finger and thumb, throw in a jugful of cold water, remove the pan from the fire, and pour both rice and water on to a wire sieve, shake well, and when the water has run away sufficiently, place the sieve with the rice upon it in the oven to thoroughly dry it. The grains will fall away from each other and the rice is ready for use.
Rice is even better as a vegetable if it is cooked some time before being wanted, covered over, and reheated in the oven before use; the grains are drier than when only cooked and served at once.
Fried Rice
Served as a vegetable
Boil ½ lb. of rice as directed, and when it is thoroughly dried fry it in 1 oz. of butter until slightly browned. Dust with pepper and salt and serve piled in a dish.
Devilled Rice
Proceed as for Fried Rice, but mix in a pinch of curry powder with the hot liquid butter.
Rice à l’Italienne (Hot)
Boil the rice in the manner described on page 60, and to 4 oz. when cooked and drained, stir in 1 oz. of butter, dust with salt and pepper and stir well, mixing thoroughly; add sufficient tomato sauce to moisten the whole, and add 2 oz. of finely-grated cheese. Mix well and serve very hot.
Risotto à la Milanaise (Hot)
Fry 3 oz. of chopped onion in 2 oz. of butter or clarified dripping until of a golden brown colour, then add 6 oz. of rice, stir without stopping for 2 or 3 minutes, add by degrees 1 pint of stock, stir occasionally and simmer gently until the rice is just soft, add a very small amount of grated nutmeg and 1½ oz. of grated cheese before the rice is cooked; after this stir and cook for 3 or 4 minutes until the rice is quite soft. Take off the pan, add a small pat of butter, stir well and serve very hot.
Risotto, No. 1 (Hot)
Place in a saucepan ½ pint of milk, a small teacupful of raw rice, 4 small Portugal onions, 6 good-sized tomatoes, these latter ingredients chopped finely, pepper and salt to taste. Boil all together until soft, stirring occasionally, and just before serving stir in 1½ oz. of finely-grated cheese.
Risotto, No. 2, made with Stock (Hot)
Chop half an onion very finely and fry it in ½ oz. of butter. Place 4 oz. of rice in a saucepan with ½ pint of stock, add the onion and cook until the stock is absorbed. Stir in 1 oz. of grated Parmesan cheese, pepper and salt to taste. Make very hot and serve.
Stewed Rice and Cabbage, made with Stock (Hot)
Boil in the ordinary way separately equal quantities of rice and cabbage. The latter cut into small pieces before they are quite cooked, remove them from their respective pans and place them together in a stewpan with just as much stock as will cover them, simmer until quite cooked (probable time, 5 minutes), and serve with a covering of grated cheese.
Rice Savoury (Hot)
Boil 3 oz. of rice in ½ pint of milk, season with pepper and salt; butter a pie dish, lay in a layer of rice, sprinkle this with 1 oz. of grated cheese, add the rest of the rice, sprinkle with another ounce of cheese, dot some small pieces of butter all over the top; bake in a quick oven till nicely browned on the top.
Rice Balls (Hot)
Boil 4 oz. of rice in cold water, taking care to let it absorb all the liquid; to this add 1 tablespoonful of finely-grated cheese, 1 teaspoonful of chopped parsley, 1 oz. of finely-grated brown breadcrumbs, 1 tablespoonful of tomato sauce, pepper and salt to taste; bind all the ingredients with the yolks of 2 eggs, mixing thoroughly, form into balls, brush over with white of egg, roll in breadcrumbs and fry a golden brown.
Rice and Fish Toast (Hot)
Fry an onion, finely-sliced, in butter with a few shrimps or pieces of lobster, stir into it 1 dessertspoonful of mustard. When thoroughly hot, add a teacupful of rice previously boiled and dried and a tablespoonful of grated Parmesan cheese. Stir and serve very hot on rounds of buttered toast or fried croûtons.
Savoury Rice Pudding (Hot)
Simmer 2 tablespoonsful of rice in 1 pint of milk until nearly cooked, then add 1 oz. of finely-grated cheese, ½ oz. of butter, 1 teaspoonful of made mustard, a pinch of salt and a dust of cayenne pepper. Mix all together and pour into a buttered pie dish, sprinkle ½ oz. of finely-grated cheese on the top and bake in a moderate oven for ½ hour.