Boil the rice fifteen minutes in salted water; then turn off the water, and pour in a little milk; let it simmer gently till the rice is soft; then let it stand where it will not burn for ten minutes, in order to evaporate the milk, so that the particles of rice may be dry and separate from each other. May be eaten with fruit sauce, or a little sugar or syrup, or as it is.

Savory Rice

Chop an onion very fine, and fry it in butter till it be of a gold color; then stir in a teacupful of rice; let it cook in the butter for a few minutes, stirring all the time; then add one pint of good gravy, and let it simmer slowly. When nearly cooked, put a little grated nutmeg, Parmesan cheese, salt and pepper, to taste. Mix it up well, and, when thoroughly done let it stand a few minutes before the fire, and, just before serving, stir in a small piece more of butter. Serve garnished with croquettes of any kind of meat, with stewed tomatoes - tinned - or with slices of fried bacon.

Rice Flummery

Put into a stew-pan one quart of milk, six ounces white sugar, one-half ounce isinglass, four ounces ground rice; let these boil gently together half an hour, occasionally stirring; when cooked add a drop of essence of almonds, half a glass of brandy; color half pink with cochineal, the other leave white; place one of the two in the bottom of a jelly mould, and when nearly cold turn in the other; when required for the table turn out in the same manner as directed for the jelly.

Rice And Fowl Croquettes

Put half pound rice into one quart of stock, and let it boil very gently for half an hour, then add three ounces butter, and simmer it till quite dry and soft; when cold, make it into balls, hollow out the inside, and fill with minced fowl made rather thick, cover over with rice, dip the balls into egg, sprinkle them with bread-crumbs, and fry a nice brown; dish them, and garnish with fried parsley, oysters, white sauce, or a little cream may be stirred into the rice before it cools.