New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1905-04-03
WAYS OF SERVING RICE.
How to Make Successful Old Fashioned
Pudding, Served with Sauces.

As nearly every one knows rice supplies almost
one-third Of the human race with daily food The
best Of all rice known IN the market comes from
South Carolina. and yet this grain was not na-
tive OF that climate. but merely introduced by ac-
cideQt Though rice. as It Is prepared in miIIs Is
not especially nutritious. owing to its lack OF al
buminoids. Il has many healthful qualities. and
should be frequently served on the table 10 Is
especially adapted 20 people living in hot countries
Il is hard for Americans imagine any intoxicat-
ing qualities IN common rice. yet Eastern nations
make drinking spirit from fermented rice The
national beverage Of Japan is prepared from this
grain.
Rice unlike other grains. be served either
hot or cold. Most cereals should be eaten hot. be-
cause they are more digestfble when hot than
when cold but rice is so light grain that it is an
exception to this rule When rice Is to appear as
vegetable in curries it should be boiled in
plenty Of water. so that each grain stands out dis
tInct from the rest Stir II with fork not
spoon while it is cooking. Draw OF the water
after the rice is cooked by turning all into hne
colander or sieve and shaking it we'll This viii
blanch the rice
The water the grain was cooked in can be used
for several purposes 1t is said TO be very nutrt-
tious simple jelly can be made from 1t by adding
a bit OF gelatine and havoring it strongly with
lemon or orange Rice water viii also make
stock for thickening purposes Some housewives
use the water that rice boiled In for starching
old lace fancy handkerchiefs and other articles.
i .
starch called patent starch from rice. which they
use in muslin manufactures.
When preparing rice for puddings or desserts II
IS not necessary preserve the form OF the grain
but It may be slowly cooked or baked to a Jelly.
A delicious way to prepare rice for pudding is
with different fruits Strawberries cherries, april
COTS peaches. pineappes. blood oranges and apples
can all be used for this purpose.
An easily made chilled rice pudding calls for half
q cue OF rice. wei blanched and cooked for half
Add also half teaspoonful Of salt and before Il
begins to cool taoieSpoo95Hl o. gelallne soaked
TO every cup or ths rice pooolnS hen the mixture
has cooled, but has not yet become stt6, whip
ereSn Turn the whole into pretty 1oSId and
place where IL viii become firm and Wei cEilled-
crystal platter, serving with a sauce made OF
crushed Strawberries and whipped cream. Put the
berries through a coarse sieve first and SWeersn
well before folding them into the cream.
can be served with orange Jelly instead OF with
whipped cream ana berry sauce. In thai case favor
pared with blood oranges is particularly attractive
Serve the pudding n snowy minarets and spiked
A feathery mass OF rice pudding mixture IS often
piled with fresh sweetened fruit upon a pretty
baked until the top is OF delicate golden tint
Main old Fashioned sort successfully II should be
very creamy and should bake in slow oven Tor
most delicious. II not the best. OF plain puddiugs
Use one small cup Of uncooked rice to nve or even
six cups of rich milk. Sweeten 70 suit the taste.
Add oit OF s1e aS !, sho1S be cresv ana rch
looking A few raisins are improvement
There are an endless number OF ways in when
cold boiled rice can be used besides in croquettes
Rice ra5lffins are delicious Mix two cups of boiled
rice with two OF milk and three eggs In another
howl sfr four cups Of -four with two teaspOonfuls
OF cream OF tartar and one OF soda teaspoGnt9 OF
T~ivt1Irs into the dry ingredients and bake IN |
creased 'in d i-tn an orii1srv potuie batter or
INTO a wheat pancake mixture IS nice addiuon-