.

_Time_.--1 hour to boil the rice without the fruit; 1 hour, or longer,
afterwards.

_Average cost_, 6d.

_Sufficient_ for 6 or 7 children. _Seasonable_ at any time.

Note.--This pudding is very good made with apples: they should be pared
cored, and cut into thin slices.

BOILED RICE FOR CURRIES, &c.

1347. INGREDIENTS.--3/4 lb. of rice, water, salt.

_Mode_.--Pick, wash, and soak the rice in plenty of cold water; then
have ready a saucepan of boiling water, drop the rice into it, and keep
it boiling quickly, with the lid uncovered, until it is tender, but not
soft. Take it up, drain it, and put it on a dish before the fire to dry:
do not handle it much with a spoon, but shake it about a little with two
forks, that it may all be equally dried, and strew over a little salt.
It is now ready to serve, and may be heaped lightly on a dish by itself,
or be laid round the dish as a border, with a curry or fricassee in the
centre. Some cooks smooth the rice with the back of a spoon, and then
brush it over with the yolk of an egg, and set it in the oven to colour;
but the rice well boiled, white, dry, and with every grain distinct, is
by far the more preferable mode of dressing it. During the process of
boiling, the rice should be attentively watched, that it be not
overdone, as, if this is the case, it will have a mashed and soft
appearance.

_Time_.--15 to 25 minutes, according to the quality of the rice.

_Average cost_, 3d.

_Sufficient_ for a large dish of curry.

_Seasonable_ at any time.

RICE, in the native rough state, with the husk on, is called
_paddy_, both in India and America, and it will keep better, and
for a much longer time, in this state, than after the husk has
been removed; besides which, prepared rice is apt to become
dirty from rubbing about in the voyage on board ship, and in the
warehouses. It is sometimes brought to England in the shape of
paddy, and the husk detached here. Paddy pays less duty than
shelled rice.

TO BOIL RICE FOR CURRIES, &c.

(_Soyer's Recipe_.)

1348. INGREDIENTS.--1 lb. of the best Carolina rice, 2 quarts of water,
1-1/2 oz. of butter, a little salt.

_Mode_.--Wash the rice well in two waters; make 2 quarts of water
boiling, and throw the rice into it; boil it until three-parts done,
then drain it on a sieve. Butter the bottom and sides of a stewpan, put
in the rice, place the lid on tightly, and set it by the side of the
fi