RICE INSTEAD OF POTATOES

Sun (Auckland), Volume II, Issue 522, 27 November 1928, Page 4

RICE INSTEAD OF POTATOES

If you find your family growing tired of potatoes try serving rice occasionally and see how they will appreciate the change. When boiling the rice, be sure to watch it carefully. If undercooked or the reverse it will not make up well into other dishes. As a rule I find rice put Into fast-boiling water takes exactly 20 minutes to cook to perfection, if the w’ater is kept at the same temperature. All the following dishes call for w’ell-boiied rice, which must be thoroughly drained and as dry as possible before being used. SPANISH RICE One cupful of rice boiled in salted water, one cupful of grated cheese, two well-beaten eggs, 15 cupsful of milk, one teaspoonful of curry pow’der, a piece of butter the size of a walnut (melted), a dash of paprika and salt. Mix all these ingredients well together. Bake in a pie dish for 20 minutes in a good oven. RICE A LA BONNE FEMME Required: Two cupsful of boiled rice, one cupful of tomato sauce, half a cupful of breadcrumbs, and chopped parsley. Place a layer of rice in a baking dish, sprinkle a layer of chopped parsley over it; .repeat until the dish is nearly full, pour the tomato sauce over the whole, cover with breadcrumbs, put small pieces of butter on top, and bake until brown. RICE RISSOLES Ingredients: Half a cupful of rice, one and a-half teaspoonsful of salt, one quart of boiling water, one tablespoonful of butter, two tablespoonsful of milk, one egg, pepper and salt. Cook the rice in the water as directed; add seasoning, butter, milk and egg, and cook for a few minutes, stirring all the time. Turn out on a plate to cool; shape into cones, roll in breadcrumbs, dip in beaten egg, roll again in crumbs, and fry in deep fat until a light brown.