Cheese and Rice

Ingredients

• a quarter of a pound of rice
• three-quarters of a pint of milk
• a little pepper
• a little salt
• grate a little cheese finely
• little pieces of dripping

Method

1. 1

   Put rice into a saucepan with cold water to cover it, and bring it to the boil.

2. 2

   Drain it, then put it back into the saucepan with milk, pepper, and salt, and boil gently till tender and rather dry.

3. 3

   Place alternate layers of boiled rice and grated cheese in a greased dish, with cheese on top, add dripping, and brown in the oven.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 90. The excerpt below is the record exactly as published.

cheese and rice. Cheese, it will be remembered, is more nourishing than meat, and can generally be digested without difficulty by those who w-ork in the open air. Take a quarter of a pound of rice, put it into a saucepan with cold water to cover it, and bring it to the boil. Drain it, and put it back into the saucepan with three-quarters of a pint of milk and a little pepper and salt, and boil it gently till tender and rather dry. Grate a little cheese finely (dry, stale cheese will answer for this purpose if it is not hard) ; place alternate layers of boiled rice and 135 Cookery for the Poor. grated cheese in a greased dish, and let cheese be the uppermost layer ; put little pieces of dripping

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