Cream of Rice
¹⁄₄ lb. Carolina rice
1 quart chicken stock
1 gill cream
1 tea-spoon of butter
Wash the rice and boil it several minutes in water. Drain. Add it to the stock. Simmer until the rice is tender. Rub through a tammy. Just before serving mix with the soup a gill of cream and a tea-spoonful of butter.
A little whole rice which has been boiled in chicken broth can be added to the soup, or it can be served with a dozen small quenelles of chicken (see p. 105).