RICE RECIPES

Wairarapa Times-Age, 15 October 1940, Page 8

RICE RECIPES

SAVOURY DISHES. Rice is one of the oldest and most important cereals, and may be served in a different way at each meal. The best rice is, of course, the brown or unpolished, from which only the hull has been removed, leaving the bran, which contains many valuable minerals and vitamins. This rice requires much longer choking, and is never so flaky or dry, but when cooked has a decided rich, nutty flavour. Chicken Liver Pilaf. Fry ilb chicken livers in butter for a few minutes, sprinkle with pepper and salt; allow to cool a little, then cut into dice. Boil J cup rice in the usual way and drain thoroughly. Melt 3 level tablespoons margarine in a pan, add rice, and cook for a few minutes, stirring all time. Add Jib peeled and sliced tomatoes, cook for a few minutes longer, then add chicken livers and enough stock to moisten. Cook for 5 or G minutes longer, adding a little more butter if necessary. Dish up and sprinkle with shredded and fried bacon. Brown Rice and Prawns. Soak cup brown rice in warm water for 1 hour, then pour over 6 cups boiling salted water and boil until tender (about J hour). Drain well and keep hot. Melt 2 tablespoons butter in a pan, add 1 medium onion chopped finely, and fry for a few minutes, add rice. 1 cup each tomato puree and stock, pepper, salt, and IJlb chopped prawns. Place in a buttered casserole dish, cover well, and bake for 30 minutes in a moderate oven. Rhubarb Souffle. And for a Sweet take 2oz rice, 1 pint milk, the white of 2 eggs, 2oz castor sugar, rhubarb, 1 lemon. Wash the rice. Put the milk in a saucepan, bring it to the boil, then add the rice and the grated lemon-rind. Let it cook very slowly until all the milk has been absorbed and the mixture is soft and creamy. The lid must be kept on the pan all the time, and the rice must be stirred occasionally. When cooked, take the saucepan off the fire and sweeten slightly. Cook the rhubarb with the sugar and a very little water until it is a pulp (if it is very juicy, pour off some of the juice when cooked). Whip the whites of eggs to a very stiff froth and fold lightly into the rhubarb. Arrange a “wall" of rice round a pie-dish, piling it up as high as possible, then pul the rhubarb pulp in the centre. Cook the souffle slowly in the oven until it is hot through and puffed up. Serve at once. This, of course, is the kind of sweet you can make with various summer fruits as they come in season. It is especially good made with gooseberries. .