Cream Of Rice Recipe

Wash and well clean some very good rice; put it into a stewpan, with

water, and boil it gently till quite soft, with a little cinnamon, if

agreeable to the taste. When the rice is boiled quite soft, take out the

cinnamon. Then take a large dish, and set it on a table: have a clean

tamis--a new one would be better--a tamis is only the piece of flannel

commonly used in kitchens for passing sauces through--and give one end

of the tamis to a person on the opposite side of the table to hold,

while you hold the other end with your left hand. Having a large wooden

spoon in your right, you put two or three spoonfuls of boiled rice into

this tamis, which is held over the large dish, and rub the rice upon it

with the spoon till it passes through into the dish. Whatever sticks to

the tamis take off with a silver spoon and put into the dish. When you

have passed the quantity you want, put it in a basin. It should be made

fresh every day. Warm it for use in a small silver or tin saucepan,

adding a little sugar and Madeira, according to your taste.