Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1880-10-07
Various Ways Of Cooking Rice

| Rice dishes of Italy. The rice dishes
of Italy are popular and delicious, so
unlike our own well-known ones that we
urge trial of their excellence upon our
readers. Chief among them rank the
rizotto of Milan and the cream of rice
and chicken. The rizotto is made by
parboiling well-washed rice in boiling
water for Eve minutes, draining and
| drying it o.. cloth, frying it light
brown with little chopped onion and
butter, and t. IN stewing it, until tender,
| in enough ighly-seasoned broth to
well cover j.; it has to be watched
closely, and tt { saucepan shaken as the
rice absorbs the broth, 50 that it shall
not burn; whef. the rice is done it is put
| into buttered mold with shreds of cold
chicken, tongue or ham, well shaken
! down, busted with grated cheese and
| Drowned in the oven. Slices of mush-
room or little tomato sauce are used as
variations from the chicken or tongue.
| The cream of rice is made by boiling the
| breast OF a fowl and q cup of rice in
chicken broth until soft enough to rub
| through fine sieve; the paste thus
| formed is used to thicken boiling milk,
seasoned with salt, pepper and nutmeg,
to the consistency OF thick cream; it is
one OF the most delicious and nutritious
of all soups. Rizotto is prepared with
sausages in the north of Italy in very
appetizing dish. The sausages are
twisted without breaking the skin, in
inch pieces and fried brown; the rice is
washed, boiled for five minutes in boil
ing water, drained and dried, and then
Drowned in the sausage fat with chop
ped onion; last of all these ingredients
are stewed in highly-seasoned broth
until the rice is tender and has absorbed
all the broth, enough being used to well
cover it when it is set to stew.
| Spanish rice dishes. The rice dishes
of Spain are more highly favored with
garlic than those of Italy, but the native
palate calls for abundance of this pung-
| ent bulb. The rice is washed, boiled
and Drowned in butter, little garlic
being substituted for the onion; then
two large, ripe tomatoes, a spoonful of
grated cheese, and plenty of Spanish
red pepper, or pimiente, is added, and
the rice simmered till tender in little
broth; sometimes it Is served with
slices of ham, bacon, sausage, smoked
salmon OF dried fish, any one of these
being stewed with the rice. Polio con
arroz is made in the same way, morsels
of fowl being substituted for the meat,
and the seasoning being varied with
|
warm spices.
Rice dishes of Portugal. A mattel
lotte of fish with rice is well worth a
trial. Some highly-flavored fish, such
as eels, is fried brown in oil or bacon
fat, with q Glove ofgarlic, tablespoonful
of saffron, and plenty of red pepper and
salt; then rice, partly boiled and dried,
is added and Drowned, enough red wine
is poured over these ingredients to cover
them, and they are allowed to simmer
gently until the rice is tender, the
saucepan being shaken to prevent the
burning of the rice.
A Portuguese dish of sweet rice is
prepared as follows: A cupful of rice is
washed and boiled till soft in pint and
a half of milk, with four tables poonfuls
OF sugar and laurel or bay lesf; when
the rice is soft the bay leaf is removed
a gill of cream and the yolks of four
eggs added and the rice is dishea and
cooled. When it is quite cold the sur
face is busted with powdered sugar and
cinnamon, or with burnt almond-dust.
The almond-dust is prepared by brown
ing peeled or blanched almonds in the
oven and then pounding them into a
fine powder.
The use of the rice is by no means
confined to the semi-troplcal climates
we have mentioned, but the limit of
our article will not permit further de-
scription OF the many dishes of which
it forms the base; for there seems to be
a general appreciation of its aiimentary
value when it is combined with flesh
forming materials ls.-MiSs Corson.