Rice au Gratin

Ingredients

• three pints of good broth
• one pound of clean rice
• two ounces of grated cheese
• a gill of good gravy
• a few bread-crumbs

Method

1. 1

   Pour three pints of good broth into a stewpan and set it on the fire.

2. 2

   When boiling, throw in one pound of clean rice and let it boil for twenty minutes, stirring occasionally.

3. 3

   Season with salt and pepper, add a few allspice, sprinkle two ounces of grated cheese and a gill of good gravy, mix well, and pour into a buttered pie-dish.

4. 4

   Sprinkle the top with bread-crumbs, making a hole in the center with a spoon, fill it with chicken stuffing or finandière, place in a moderately heated oven until the top is brown and crisp, and serve with a little grated cheese on a plate apart.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 32. The excerpt below is the record exactly as published.

RICE AU ORATIN. Pour three pints of good broth into a stewpan, and set it on the fire. When boiling, throw in one pound of clean rice, and let it boil for twenty minutes, giving it an occa- sional stir; then season with salt and pepper, add a few allspice, sprinkle two ounces of grated cheese and a gill of good gravy, mix the contents well together, and pour it into a pie-dish, the inside of which must be well buttered. Sprinkle the top with a few bread-crumbs

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