SAVOURY RICE PUDDING.
Ingredients: Six tablespoonsful riep, fl ounces dried peas, soaked over flight, 1 onion, one ounce of butter, mint, horseradish, salt and popper, 4. eggfl. Boil the rice .slowly Till it. is soft-, keeping grains unbroken; drain, dry, and leave it to cool. Boil the peas, keeping them whole; drain, set them aside to cool. Mix rice and peas, add the chopped oilion, melted butter, chopped mint, plenty of grated horseradish, and - seasoning of salt and pepper. . Beat up the eggs and mix them in. Turn the mixture into a. greased pudding di'Sh and cook in a moderate oven till eggs are well set- Serve at once, piping hot, with grated lioisc■radish* sprinkled on each portion, and fingers of toast. If desired, substitute for the horseradish a sauce made from the rice and peas sfqpks with Hie addition of cornflour, buter, salt, pepper, and chopped mint.
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Bibliographic details
Taranaki Daily News, 29 November 1930, Page 19 (Supplement)
Word Count
148SAVOURY RICE PUDDING. Taranaki Daily News, 29 November 1930, Page 19 (Supplement)
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