Rice and Cheese

Ingredients

• Prepare Boiled rice (above).
• add to it the white sauce.
• add cheese, chopped fine.

Method

1. 1

   Prepare Boiled rice; add to it the white sauce and cheese, chopped fine.

2. 2

   Serve plain or put in ramekins, cover with buttered crumbs, and bake until brown.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 11. The excerpt below is the record exactly as published.

Rice and cheese »c. 6 c. I tsp. ic. — 2 C. — itsp. Rice and tomato fc. !C. I tsp. - ,c. - 2tb. Spk. cayenne Rice and salmoD IC. 3c- I tsp. - — — 2tb. itsp. ...l,CjOO^Ic 24 THE PRACTICAL COOKBOOK General Directions. Pick over rice, put in strainer, and set in bowl of cold water. Wash between hands, draining and renew- ing water three times. Steamed rice. Wash rice as above, put in double boiler with salt and water, and cook until kernels are soft. Add more water if needed. Uncover to let steam escape before serving. Use as a vegetable, or mold in cups for a pudding and serve with stewed figs. For varie^ place half an apricot, peach, or steamed apple in bottom of cup and serve with So// custard (p. 66). Boiled rice. Wash rice and cook in rapidly boiling salted water until kernels are soft. Drain thoroughly and set pan on back of stove to dry. This method wastes a little of the nour- ishment, but the kernels of rice are more distinct than when steamed. The rice water may be saved to use in tomato soup. Rice and cheese. Prepare Boiled rice (above) ; add to it the white sauce and cheese, chopped fine.

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