Novel Rice Dishes

Cromwell Argus, Volume LXX, Issue 3627, 3 July 1939, Page 7

Novel Rice Dishes

Rice Muffin Fritters. —Take 1 cup of cooked rice, 1 egg. 1 cup milk, li cups flour, i teaspoon salt, 3 good teaspoons baking powder, 12 small strips of thinly-sliced (raw) bacon, and any jelly, preferably currant or berry, that is deeply colored. Beat the egg and add milk and cooked rice, mixing thoroughly. Add flour, salt and baking powder sifted twice together. Line 12 tartlet or muffin tins with the strips of bacon, fill tins with batter, and bake in a good hot oven about half an hour. To serve, turn upside down and top each fritter with a spoonful of jelly. Serve two to each person. Rice Oyster Pie. —Take Jib. rice, 1 pint oysters, \ pint white sauce, salt, pepper, 1 cup buttered crumbs, 1 lemon. Put half the cooked rice into a well buttered piedish, cover with half the oysters (which have been picked over), being careful that all the shell has been discarded. Then add half of the white sauce. Sprinkle with salt and pepper to taste. Add remaining rice, oysters, and white sauce, and again sprinkle salt and pepper over. Cover with breadcrumbs, dot with butter, and bake carefully in moderate oven about 30 minutes till golden brown. Serve very hot. Garnish with lemon cut into slices. Empire Rice. —Fry in hot fat 1 lb. peeled chopped onions; when nearly cooked, slice 1 lb. fresh tomatoes over them, adding cup cooked left-over meat, minced, several bacon rinds cut small. Season to taste. Stir w’hen all is tender, pass through a colander, stirring well. Cook I lb. well washed rice in boiling salted w r ater, cover till tender, then drain. Place on a hot dish, pour the sauce over, serve very hot.

Honey Rice Pudding. —Take li cups of rice, i cup honey, i cup raisins, 1 tablespoon butter, juice of one lemon, cinnamon, chopped almonds. Boil rice till tender in salted water, and drain, add raisins to the honey and pour over rice in a shallow piedish, dab with bits of butter and allow to bake in a moderate oven until golden brown. Add lemon juice and serve sprinkled with cinnamon, and a few chopped almonds, if desired. Savory Rice Pie. —Boil 1 cup of rice until tender, adding pinch of salt and squeeze of lemon juice. Butter a casserole, line it with part of the cooked rice, spread on 1 lb. of sausage meat, cover with the rest of rice, and then cover with about two cups of mashed potatoes, dot with butter and cook for one hour. Serve with tomato sauce. Rice Rarebit. —Put one quart of water in a pan with the following seasoning: Take one small onion, one bayleaf, one head of garlic, 10 cloves, half a teaspoonful each of cinnamon, mace and salt, and saffron sufficient to color all. When the water boils, add six ounces of rice, let it boil till tender. Drain it, steam it, and serve it piled upon a hot dish garnished with fried onions, fried almonds, and fried sultanas at discretion.