485. +Rice Boiled with Raisins.+-- Place a saucepan with 1 cup rice over the fire, cover with cold water and boil for a few minutes; drain in a colander and rinse with cold water; return the rice to saucepan again, add 1 quart milk, ½ teaspoonful salt, 1 tablespoonful sugar and boil 20 minutes; then add ¼ pound well cleansed seedless raisins and boil till done; serve dusted with sugar; or boil the rice in water instead of milk, add very little sugar, the raisins and a little salt and serve with meat.
486. +Rice Coteletten.+-- Boil ¾ pound rice in water 5 minutes, drain in a colander and rinse with cold water; return it to the fire and boil in milk with a little salt till tender and thick; when cold mix it with 2 eggs and 2 ounces melted butter; form the rice into cotelettens, brush over with egg, sprinkle with fine bread crumbs and fry in ½ butter and ½ lard a light brown; dust them with sugar and serve with stewed fruit. If the cotelettes are to be sweet add some sugar, finely chopped almonds, the grated rind of 1 lemon, a little rum or rose water and fry the same way as above recipe; served with wine, lemon, cream, chocolate or fruit sauce.
487. +Rice à la Creole.+-- Parboil ½ pound rice in water and drain and rinse with cold water; boil it in 1½ quarts sweet cream or milk and a little salt; when done sweeten with 2 tablespoonfuls sugar and flavor with 1 teaspoonful vanilla extract; in the meantime put 2 tablespoonfuls sugar in a pan and let it roast to a caramel, stirring constantly; dissolve it with a little water; add this to the rice, put on a round flat dish, sprinkle with sugar and hold a red hot shovel over for a few minutes to glaze it.
488. +Lemon Rice.+-- Place a saucepan with ½ cup rice over the fire, boil 5 minutes and drain and rinse with cold water; return the rice to saucepan, add 1 pint milk, ½ teaspoonful salt and boil until tender; when done add 2 tablespoonfuls sugar; put it into a blanc-mange mould and let it stand till cold; peel a lemon very thin, cut the peel into shreds about ½ inch in length and as fine as possible, put them into a saucepan, cover with water and boil ½ hour, changing the water 3 times; lest they should be bitter pour about 1 teacupful fresh water upon them; squeeze and strain the juice of the lemon, add it with 1 cup sugar to the water and shreds and let it stew gently for ½ hour; then set aside to cool; having turned out the jellied rice into a glass dish, pour the syrup gradually over it, taking care that the little shreds of the peel are equally distributed over the whole.