Rice and Cheese

Ingredients

• 2 oz. whole rice
• 1 oz. grated cheese
• 1 oz. dripping
• about 1½ gill skim milk
• 1 pinch of salt
• 1 pinch of pepper

Method

1. 1

   Wash the rice; burst it; strain off the water.

2. 2

   Place the milk, pepper, and salt in the pan with the rice; simmer for a quarter of an hour till the rice is quite tender; the mixture should not be so moist as for a pudding.

3. 3

   Spread a thin layer of the rice on a flat dish; sprinkle half of the cheese over it; add the remainder of the rice, then the rest of the cheese over that.

4. 4

   Place the dripping on the top in small pieces, and brown before the fire or in the oven; if browned in the oven, a little dripping should be placed at the bottom of the dish to prevent the rice and milk burning.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 42. The excerpt below is the record exactly as published.

Rice and Cheese. — Required: 2 oz. whole rice; 1 oz. grated cheese; 1 oz. dripping; about 1^ gill skim milk ; 1 pinch of salt ; 1 pinch of pepper

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