Читать книгу Cakes & Ale - Spencer Edward - Страница 18

Soak a sufficiency of rice in cold water for two hours. Strain through a sieve, and pop the rice into boiling water. Let it boil—“gallop” is, I believe, the word used in most kitchens—for not quite ten minutes (or until the rice is tender), then strain off the water through a sieve, and dash a little cold water over the rice, to separate the grains.

Here is another most appetising breakfast dish for the springtime—