Cheese and Rice

Ingredients

• a quarter pound of rice
• half a pint of milk
• a quarter pound of hard dry cheese
• half an ounce of butter
• salt and pepper

Method

1. 1

   Wash rice, cover with cold water, boil, then drain.

2. 2

   Add milk and stew slowly for 20 minutes.

3. 3

   In a flat dish, layer rice and grated cheese, seasoning with salt and pepper.

4. 4

   Top with butter and bake until browned.

Nutrition per serving

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 25. The excerpt below is the record exactly as published.

Cheese and Rice.) Wash a quarter pound of rice in several waters ; put it into a saucepan with enough cold water to cover it, and when the water boils pour it off and add to the rice half a pint of milk, and let it stew very slowly for twenty minutes. Grate a quarter pound of hard dry cheese ; then take a flat dish and rub it thoroughly with oil, put on that a layer of rice, sprinkle over this some of the grated cheese, shake on to that a little salt and pepper, now add another layer of rice, then grated cheese, and a sprinkling of salt and pepper, and so on, rice and cheese alternately, till all is on the dish. Then put on the top half an ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.