Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two breakfastcupfuls of stock
- two breakfastcupfuls of water
- a pint of water
- a pinch of powdered saffron
- a good spoonful of made mustard to the mixture
- two breakfast- cupfuls of water
- two ways in which rice is served
- 63 water
- two breakfast- cupfuls of milk
- one from
- pepper
- salt
- mustard
Directions
necessity. Wash thoroughly, as before, a teacupf ul of rice and put it in a small stew-pan or saucepan with two breakfast- cupfuls of water, bring this to a boil and let it boil for ten minutes, then remove the saucepan to the side of the fire and let the rice soak and swell for about twenty minutes. After a little time, you can put a cloth on the top of the saucepan to absorb the steam, similar to the way you treat potatoes after having strained off the water.
In boiling rice we must remember that there are two ways in which rice is served. One is as a meal in itself, the other as an accompaniment to some other kind of food. It will be found in Italy and Turkey and in the East generally, where rice forms, so to speak, the staff of life, that it is not cooked so soft and tender as it is in England, where it is generally served with something else. In fact, each grain of rice may be said to resemble an Irish potato, inasmuch as it has a heart in it. In Ireland potatoes, as a rule, are not cooked so much as they are in most parts of England. Probably the reason of this is, in most cases, that experience has taught people that there is more stay in rice and potatoes when served in a state that English people would call " under-done." There is xio doubt that the waste throughout the length and breadth of this prosperous land through over-cooking is something appalling.
Another very good method of boiling rice is the American style. Take a good-sized stew-pan or saucepan that has a tight- iitting lid. Put a cloth over the saucepan, after first pouring in, say, a pint of water ; push down the cloth, keeping it tight, so as to make a well, but do not let the cloth reach the water ; wash the rice as before, and put on the lid tight. Of course, with the cloth the lid will fit very tight indeed. JSTow put the saucepan on the fire and make the water boil continuously. By these means you steam the rice till it is tender and lose none of the nourishment. We can always learn from America.
Risotto k la Milannaise.— Take a teacupful of rice, wash it thoroughly and dry it. Chop up a smal] onion and put it in the bottom of a small stew-pan and fry the onion to a light-brown colour. Now add the dry rice, and stir this up with the onion and butter till the rice also is fried of a nice light-brown colour. ISTow add two breakfastcupfuls of stock or
RICE, MACAl^ONI, OATMEAL.
water and a pinch of powdered saffron, about sufficient to cover a threepenny-piece ; let the rice boil for ten or eleven minutes, move the saucepan to the side of the fire and let it stand for twenty minutes or half an hour till it has absorbed all the stock or water. Now mix in a couple of tablespoonfuls ol grated Parmesan cheese. Flavour with a little pepper and salt, and serve the whole very hot.
Rice with Cabbage and Cheese. — Wash some rice and let it soak in some hot water, with a cabbage sliced up, for about an hour; then strain it off and put the rice and cabbage in a stew-pan with some butter, a little pepper and salt, and about a quarter of a grated nutmeg. Toss tliese about in the butter for ten minutes or a quarter of an hour over the fire, but do not let them turn colour ; then add a small quantity of water or stock, let it stew till it is tender, and then serve it very hot with some grated cheese sprinkled over the top.
N.B. — The end of cheese rind can be utilised with this dish.
Rice with Cheese. — Wash some rice and then boil it for ten or eleven minutes in some milk, and let it stand till it has soaked up all the milk. The proportion generally is, as we have said before, a teacupful of rice to two breakfast- cupfuls of milk; but as we shall want the rice rather moist on the present occasion, we must allow a little more milk. Now mix in some grated cheese and a little pepper and salt, place the mixture in a pie-dish, and cover the top with grated cheese, and place the pie-dish in the oven and bake till the top is nicely browned, and then serve.
Some cooks add a good spoonful of made mustard to the mixture. Some persons prefer it and some don't ; it is there- fore best to serve some made mustard with the rice and cheese at table. Unless the mixture was fairly moist before it was put into the pie-dish, it would dry up in the oven and become uneatable.
Rice, Curried.— Boil a teacupful of well -washed rice in two breakfastcupfuls of water, and let the rice absorb all the water ; put a cloth in the saucepan, and stir up the rice occasionally with a fork till the grains become dry and separate easily the one from the other. Now mix