Note 136 — Chapter XIX

We must repeat here what we have elsewhere stated as the result of many trials of it, that good rice will absorb and become tender with three times its own bulk or measure of liquid. Thus, an exact half pint (or half pound) will require a pint and a half, with an extremely gentle degree of heat, to convert it into a thoroughly soft but firm mass; which would, perhaps, be rather too dry for croquettes. A pint of milk to four ounces of rice, if well managed, would answer better.