Rice for Borders


Put a pound and a half of Carolina rice in enough cold water to cover it; bring to the boil, wash it, and place it in the stewpan, and just cover it again with clean cold water; cover it with a buttered paper, let it come to the boil, and simmer it in the oven or on the side of the stove for two and a half to three hours, during which time occasionally add a little more water, about a pint in all. When quite cooked and dry, pound it till smooth, and work it with the hand into a ball, dipping the hand into cold water occasionally to prevent it sticking; remove any moisture from it by pressing it in a clean cloth, place it in a plain round buttered mould, and keep it under pressure till quite cold, then turn it out and use or cut it into any desired shape.