Steamed rice may be prepared for a simple dessert by using both milk and water. Follow the recipe for Rice Cooked over Boiling Water, using 1 1/2 cupfuls of water and l 1/2 cupfuls of milk. Cook the water and rice until the water is absorbed, add the milk, and continue cooking over water. Serve with cream and sugar, or with a suitable sauce.

RICE PUDDING (made with cooked rice) [Footnote 24: A portion of the rice cooked in the previous lesson may be utilized in making this pudding.]

2 cupfuls cooked rice 3/4 - 1 cupful milk 1/2 cupful raisins 1/3 cupful sugar Grated rind 1/2 lemon

These ingredients may be cooked in several different ways. By changing the flavoring, method of serving, and sauce, rice desserts of pleasing variety may be made from the materials above.

The pudding may be baked in the following manner: Mix the ingredients, place in a buttered baking-dish, and bake in a slow oven until the rice has absorbed the milk and is brown. Vanilla or nutmeg, or both, may be substituted for the lemon rind.

This dessert may be cooked over water by mixing the ingredients in the top of a double boiler and cooking until the milk is absorbed. Then butter hot custard cups or tea cups and press some rice into each. Turn out at once and serve with Caramel, Chocolate, or other sauce.

Lemon Sauce, in which dates, cut into pieces, have been cooked, makes a tasty sauce for this pudding. When Lemon Sauce and dates are used, the raisins should be omitted and the pudding flavored with nutmeg.

CARAMEL SAUCE

1/3 cupful sugar 2 tablespoonfuls flour 1 tablespoonful butter or substitute 1 cupful milk 1/2 teaspoonful vanilla Salt

Mix the sugar, flour, and butter in a frying pan; then heat the mixture to caramelize the sugar, stirring constantly. Scald the milk in a double boiler. When the sugar is caramelized, add it to the hot milk and heat the mixture until the caramelized sugar is dissolved. Add the salt and vanilla. [Footnote 25: If the sauce is to be served cold, it is well to allow the cooked mixture to cool before adding the vanilla (see Flavoring Extracts).] Serve hot or cold over puddings.

QUESTIONS

Why is it advisable to use a double boiler for cooking rice? (See Lesson
XX)

If rice is cooked in a double boiler and milk is to be added, why should
not the milk be added until the rice mixture is placed over hot water?
(See statement regarding the scorching of milk in Questions, Lesson
XXIV)

Which method of cooking the Rice Pudding—baking or cooking over water— requires more milk? Explain your answer. Also explain why a definite quantity of milk cannot be stated in the recipe.

See "Note," Lesson XVI. Is any of the injurious substance formed in caramelizing sugar present in Caramel Sauce?