Rice and Cheese Timbales

Ingredients

• 1/2 cupful of rice
• 1/2 teaspoonful of salt
• 1 1/2 pints of milk
• 1 scant teaspoonful of salt
• a dash of paprika
• 1 tablespoonful of butter
• 1/2 cupful of chopped cheese

Method

1. 1

   Wash and drain 1/2 cupful of rice.

2. 2

   Place in a double boiler with 1/2 teaspoonful of salt and 1 1/2 pints of milk and cook until the milk is absorbed and the rice tender.

3. 3

   Add 1 scant teaspoonful of salt, a dash of paprika, 1 tablespoonful of butter, 1 heaping teaspoonful of finely chopped parsley and 1/2 cupful of chopped cheese.

4. 4

   Stir to mix well, cover and cook for ten minutes longer.

5. 5

   Pack into buttered timbale molds and keep in a steamer or a pan of hot water until ready to serve.

6. 6

   They may be used as an entree with a clear tomato sauce served with them.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 6. The excerpt below is the record exactly as published.

tablespoonful of butter cut into bits and cover with a crust, making a slit in the centre and brushing it over with egg yolk. It will need one hour and a half in a moderate oven and can be served cold as well as hot. 5.— Oyster Toddle. This is a seashore dish and is really a kind of chowder. Dice ^ of a pound of fat salt pork and cook slowly until well tried out. Add I pint of sUced raw potatoes, cover and cook in the fat until tender. Pour in i pint of hot milk and cook for five minutes; thicken with i tablespoonful of flour rubbed into half as much butter. Add i}i pints of washed oysters, salt and pepper to taste and take from the fire as soon as the oysters ruf- fle. Serve with broken hard tack or crackers. 6. — Rice and Cheese Timbales. Wash and drain ^ a cupful of rice. Place in ^ double boiler with ^ of a teaspoonful of SI Febmaiy* salt and i}i pints of milk and cook until the milk is absorbed and the rice tender. Add I scant teaspoonful of salt, a dash of paprika, I tablespoonful of butter, i heaping teaspoon- ful of finely chopped parsley and j^ a cupful of chopped cheese. S

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