Cookery Comer

Northern Advocate, 31 October 1936, Page 4 (Supplement)

Cookery Comer

Rice For Dessert

Try the following recipes, and you will be surprised at the results which new ways of using rice will achieve.

Steamed Rice Pudding. Take ilb cooking figs, li pints milk, ilb rice, 2 eggs, ilb suet, grated nutmeg, 3oz brown sugar. Bring the milk to the boil in the top of a double boiler. Wash the rice and add it to the milk. Stand it in a pan of boiling water and cook it till the rice is tender and the mixture very thick, stirring it occasionally. Then take it off and turn it into a mixing basin to cool slightly. Stalk and wash the figs. Cut them into small pieces. Add them to the rice mixture with the sugar and grated nutmeg to taste. Then stir in the well-beaten eggs and, finally, the chopped suet. Turn the mixture into small, wellbuttered basins, cover them with greased papers, and/steam them for about two and a half hours.

Rice Balls.

Take 3Joz rice, 1 pint milk, li dessertspoonfuls sugar, 1 lemon, 1 egg, breadcrumbs, jam or golden syrup, deep fat for frying. Wash the rice, put it into a saucepan with the milk and finely-grated lemon rind, and bring to the boil. ’Then cook gently till the rice is tender and the mixture quite stiff, keeping it stirred occasionally. Add, the sugar and let it cool slightly. Beat up the egg and stir in almost half of it, and slowly again for several minutes. Do not boil. Spread the mixture on a plate and leave till thoroughly cold and firm, then divide into small portions and shape into balls. Brush them over with the remainder of the egg and coat with breadcrumbs. Have a deep pan of hot fat ready. When it begins to smoke slightly, put in some of the rice balls and fry until golden brown, then drain on paper. Fry the remainder the same way. Serve with either hot jam or golden syrup.

Harlequin Rice. Take 1£ pints milk, 3oz rice, 2 dessertspoonfuls sugar, 6oz crystallised fruits, 2 egg-yolks, ioz butter, ioz gelatine, i gill water, i gill thick cream, 1 tablespoonful rum, or other flavouring, as desired. Bring the milk to the boil in the top of a double boiler, wash the rice, add it, and cook over hot water, stirring occasionally until the rice is soft and the mixture quite thick. Draw the pan aside, add the butter and sugar, let the mixture cool slightly, then beat in the egg-yolks. Stand the pan over hot water again and stir it for a few minutes to cook the egg, then take it off the gas and let it cool. Dissolve the gelatine in the water and strain it in. Add the fruit (cut in small pieces) and the rum, and when quite cold stir in the cream. If this is thin, whisk it first. Turn the* harlequin rice into a wet mould, and, when set, dip it in warm water, unmculd it, and serve surrounded with crystallised fruits.