Rice au Gratin

Ingredients

• Boiled rice, 2 cups.
• Flour, 1 tablespoon.
• Cheese, 1/4 cup.
• Onion, 1.
• Milk, 1 cup.
• Salt, 1/2 teaspoon.
• Butter, 1 tablespoon.
• Bread crumbs, 1/2 cup.

Method

1. 1

   Heat milk in double boiler and add flour, butter, salt and chopped onion well blended together.

2. 2

   Slowly stir in the rice.

3. 3

   Boil 6 minutes and turn into buttered baking dish.

4. 4

   Sprinkle the grated cheese and crumbs over the top and put in oven to brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 34. The excerpt below is the record exactly as published.

Bread crumbs, y» cup. Butter, 1 tablespoon. Chopped parsley, 1 tablespoon. Onion, 1. Boiled rice, 1 cup. Tomatoes, y2 cup. Chop meat fine, mix with crumbs, parsley, rice, chopped toma- toes and diced potatoes. Melt butter in frying pan and fry chopped onion till light brown, then add hash and seasoning to taste, stir well and simmer for 1 hour. Serve hot on toast. RICED TOMATOES. Tomatoes, 1 pint. Chopped olives, i/2 cup. Salt, 1 teaspoon. Chopped green peppers, y2 cup. Paprika, a pinch. Onion, 1. Chopped celery, 1 cup. Rice, 1 cup. Rub tomatoes through a fine sieve, heat in saucepan for 10 min- utes and add remaining ingredients, mixing well. Set on a brisk fire and boil 5 minutes. Then simmer very slowly for iy4 hours till mixture is thoroughly blended. 76 CEREALS, RICE AND MACARONI. RICE AU GRATIN. Boiled rice, 2 cups. Flour, 1 tablespoon. Cheese, 14 cup. Onion, 1. Milk, 1 cup. Salt, y2 teaspoon. Butter, 1 tablespoon.

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