Rice, Timbale of

Ingredients

• two table-spoonfuls of onions, chopped fine
• one table-spoonful of butter
• 1 lb. of clear rice
• three pints of good beef broth
• % lb. of freshly grated Parmesan cheese
• one teaspoonful of salt
• one salt-spoonful of pepper

Method

1. 1

   Cook onions in butter, add rice and broth, and cook until liquid is absorbed.

2. 2

   Stir in cheese, salt, and pepper.

3. 3

   Pack in a buttered mould and bake for 15 minutes.

4. 4

   Unmould onto a platter.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 485. The excerpt below is the record exactly as published.

Rice, Timbale of rice will soak up all the broth, unless there is more than is necessary. Add to the soft rice the mushrooms, two teaspoonfuls of melted butter, the beaten yolks of two eggs, and season with pepper and salt. When this paste is thoroughly cold, flour your hands and make it into cro- quettes. Roll these in egg and cracker dust, and set them for several hours in the ice-chest before frying in deep fat. Rice Risotto. — Fry a sliced onion brown, in a table-spoonful of olive oil or of butter. Add to these a pint of hot water and a cup of rice which has been washed and picked over. Let it boil until soft, adding more water if the rice becomes too dry. Heat a cupful of stewed tomatoes, liquid and pulp together, but free from lumps, and stir into it a tea- spoonful of sugar. When the rice is soft, salt it to taste ; add the tomato; turn the risotto into a dish and strew over it a heaping table-spoonful of grated cheese ; Parmesan is the best. Rice, Savory. — Boil a cupful of rice in three pints of boiling water for fifteen minutes, or until the grains are large and full and yet soft. Drain it thoroughly. Melt a table-spoonful of butter in a frying-pan, or, better still, heat two table -spoonfuls of salad oil. Brown a sliced onion in this ; take it out, put in the rice, and stir it with a fork until it is slightly browned. Have hot in a saucepan a cupful of tomato pulp, rubbed smooth and seasoned with pepper and salt. Stir this into the browned rice, sprinkle with two table-spoonfuls of grated cheese, and turn out in a hot vegetable-dish. This makes an excellent first course at luncheon. Rice, Savory, Casserole of. — Wash a cupful of raw rice ; put it over the fire in two quarts of boiling water, slightly salted, and boil hard for twenty minutes. Drain through a colander and set in an open oven five minutes to dry off. Each grain should be distinct and separate from the rest. Have ready the giblets of two chickens or of one turkey, which have been parboiled and chopped fine, also a table-spoonful of finely minced salt pork and six olives, minced very small. Heat this mixture in enough gravy or stock to cover it ; simmer for a minute, season well with paprika, salt, and onion-juice, thicken with browned flour, and stir the boiled rice into it, mixed with a fork, being careful not to break the rice. Lastly, add two well - beaten eggs to bind the mixture, and turn into a well - buttered mould that has a close lid. Cover, set in a pot of boil- ing water, and cook steadily for two hours, replenishing from the boiling tea-kettle, should the water sink lower than two -thirds of the way up the sides of the mould. Dip into cold water for a second to loosen the cas- serole from the mould, invert carefully upon a hot platter, and pour a rich tomato sauce about the base. This is an Italian recipe. If you like you may stir two table-spoonfuls of Par- mesan cheese into the sauce. Rice, Timbale of. — Put in a sauce- pan two table - spoonfuls of onions, chopped fine, with one table-spoonful of butter ; cook five minutes, but do not let it brown. Add to it I lb. of clear rice, not wet. Stir with the onions two minutes; add three pints of good beef broth or one teaspoonful of beef extract diluted in the same quantity of warm water. Let cook twenty-five minutes without disturb- ing it ; remove from the fire. All the liquid must be absorbed. Add to it % lb. of freshly grated Parmesan cheese, one teaspoonful of salt, one salt-spoonful of pepper

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