t gently
for 2 hours, and if, after a time, the cloth seems tied too loosely,
take the rice up and tighten the cloth. Serve with sweet melted butter,
or cold butter and sugar, or stewed fruit, jam, or marmalade; any of
which accompaniments are suitable for plain boiled rice.

_Time_.--2 hours after the water boils. _Average cost_, 2d.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

BOILED RICE PUDDING.

I.

1345. INGREDIENTS.--1/4 lb. of rice, 1-1/2 pint of new milk, 2 oz. of
butter, 4 eggs, 1/2 saltspoonful of salt, 4 large tablespoonfuls of
moist sugar, flavouring to taste.

_Mode_.--Stew the rice very gently in the above proportion of new milk,
and, when it is tender, pour it into a basin; stir in the butter, and
let it stand to cool; then beat the eggs, add these to the rice with the
sugar, salt, and any flavouring that may be approved, such as nutmeg,
powdered cinnamon, grated lemon-peel, essence of bitter almonds, or
vanilla. When all is well stirred, put the pudding into a buttered
basin, tie it down with a cloth, plunge it into boiling water, and boil
for 1-1/4 hour.

_Time_.--1-1/4 hour. _Average cost_, 1s.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

VARIETIES OF RICE.--Of the varieties of rice brought to our
market, that from Bengal is chiefly of the species denominated
_cargo_ rice, and is of a coarse reddish-brown cast, but
peculiarly sweet and large-grained; it does not readily separate
from the husk, but it is preferred by the natives to all the
others. _Patua_ rice is more esteemed in Europe, and is of very
superior qualify; it is small-grained, rather long and wiry, and
is remarkably white. The _Carolina_ rice is considered as the
best, and is likewise the dearest in London.

II.

(_With Dried or Fresh fruit; a nice dish for the Nursery_.)

1346. INGREDIENTS.--1/2 lb. of rice, 1 pint of any kind of fresh fruit
that may be preferred, or 1/2 lb. of raisins or currants.

_Mode_.--Wash the rice, tie it in a cloth, allowing room for it to
swell, and put it into a saucepan of cold water; let it boil for an
hour, then take it up, untie the cloth, stir in the fruit, and tie it up
again tolerably tight, and put it into the water for the remainder of
the time. Boil for another hour, or rather longer, and serve with sweet
sauce, if made with dried fruit, and with plain sifted sugar and a
little cream or milk, if made with fresh fruit