RICE DUMPLING.—­Steam a teacup of rice until tender, and line an oiled earthen pudding dish, pressing it up around the sides and over the bottom.  Fill the crust thus made with rather tart apples cut in small slices; cover with rice, and steam until the apples are tender, which may be determined by running a broom-straw through them.  Let stand until cold, then turn from the dish, and serve with sugar and cream.  Any easy cooking tart fruit, as stoned cherries, gooseberries, etc., may be used in place of the apples when preferred.

RICE CREAM PUDDING.—­Take one cup of good well-washed rice, one scant cup of sugar, and eight cups of new milk, with a little grated lemon rind for flavoring.  Put all into an earthen pudding dish, and place on the top of the range.  Heat very slowly until the milk is boiling, stirring frequently, so that the rice shall not adhere to the bottom of the dish.  Then put into a moderately hot oven, and bake without stirring, till the rice is perfectly tender, which can be ascertained by dipping a spoon in one side and taking out a few grains.  It should be, when cold, of a rich, creamy consistency, with each grain of rice whole.  Serve cold.  It is best if made the day before it is needed.  If preferred, the milk may be first flavored with cocoanut, according to the directions given on page 298.

RICE PUDDING WITH RAISINS.—­Wash thoroughly one half cup of rice, and soak for two hours in warm water.  Drain off the water, add two tablespoonfuls of sugar, one half cup of raisins, and four cups of milk.  Put in an earthen pudding dish and cook for two hours in a moderate oven, stirring once or twice before the rice begins to swell, then add a cup of hot milk, and cook for an hour longer.

RED RICE MOLD.—­Take one and one half pints of red currants and one half pint of red raspberries, and follow directions on page 209 for extracting their juice.  The juice may be diluted with one part water to two of juice if desired.  Sweeten to taste, and for each pint when boiling stir in two tablespoonfuls of ground rice or rice flour rubbed smooth in a little of the juice which may be retained for the purpose.  Pour into molds, cool, and serve with whipped cream.

RICE AND FRUIT DESSERT.—­Steam a cup of good well-washed rice in milk till tender.  Prepare some tart apples by paring, dividing midway between the stem and blow ends, and removing the cores.  Fill the cavities with quince or pineapple jelly; put the apples in a shallow stewpan with a half cup of water, cover, and steam till nearly tender.  Put the rice, which should be very moist, around the bottom and sides of a pudding dish; place the apples inside, cover, and bake ten minutes.  Serve with cream flavored with quince or lemon.