Rice and Cheese

Ingredients

• one quarter pound rice
• one quarter pound cheese
• one half pint milk
• one tea-spoonful salt
• one quarter tea-spoonful pepper
• one ounce dripping or clarified fat

Method

1. 1

   Wash well the rice in several waters, place it in a saucepan, cover it with cold water, and place the pan over the fire till the water boils.

2. 2

   Pour away every drop of water, and pour over the milk, return the pan to the fire, and let all simmer very slowly for twenty minutes.

3. 3

   Grate four ounces of cheese, layer it with rice and dripping in a dish, and bake until browned nicely on top.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 180. The excerpt below is the record exactly as published.

Rice and Cheese.— One quarter pound rice, one quarter pound cheese, one half pint milk, one tea-spoonful salt, one quarter tea-spoonful pepper, one ounce dripping or clarified fat

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