Sides Buttered Rice

buttered rice
(from The Book of Household Management, edited by Isabella Beeton, 1861)

Ingredients:

1/4 lb. rice​

1-1/2 pints milk​

2 oz. butter​

sugar to taste​

grated nutmeg, or pounded cinnamon​

Instructions:

1349. Ingredients. - 1/4 pound of rice, 1-1/2 pints of milk, 2 ounces of butter, sugar to taste, grated nutmeg or pounded cinnamon.​

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Mode. - Wash and pick the rice, drain and put it into a saucepan with the milk; let it swell gradually, and, when tender, pour off the milk; stir in the butter, sugar, and nutmeg or cinnamon, and, when the butter is thoroughly melted, and the whole is quite hot, serve. After the milk is poured off, be particular that the rice does not burn: to prevent this, do not cease stirring it.​

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Time: About 3/4 hour to swell the rice. Average cost, 7d.​

Sufficient for 4 or 5 persons. Seasonable at any time.​

 

[donna]

My Mom would make this for breakfast. It was so tasty and a great start to the day.