Rice a la Milanese

Ingredients

• two tablespoonfuls of butter
• a teaspoonful of onion chopped fine
• half a cupful of clean, unwashed rice
• two cupfuls of stock
• a tablespoonful of grated cheese
• a dash of paprika

Method

1. 1

   Melt butter with onion, add rice and stir until light yellow.

2. 2

   Add stock and cook without stirring for 20 minutes.

3. 3

   Add cheese and salt, fluff with a fork.

4. 4

   Optionally, mold and bake with butter and paprika.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 36. The excerpt below is the record exactly as published.

RICE A LA MILANESE Put two tablespoonfuls of butter in a saucepan with a teaspoonful of onion chopped fine. Cook for a minute, but do not brown. Add half a cupful of clean, unwashed rice, and stir until it is a light yellow, then add two cupfuls of stock and cook without stirring for twenty minutes. The rice should be tender and the stock should be absorbed. Add a tablespoonful of grated cheese

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