Savory Rice Pudding

Ingredients

• three ounces of rice
• half a pint of milk
• one ounce of grated cheese
• one ounce of butter

Method

1. 1

   Boil rice in milk, season, layer with cheese in a buttered pie-dish, and bake until browned.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 255. The excerpt below is the record exactly as published.

Savory Rice Pudding. (Hot.) Boil three ounces of rice in half a pint of milk, season with pepper and salt; butter a pie-dish, lay in a layer of rice, sprinkle this with one ounce of grated cheese, add the rest of the rice, sprinkle with another ounce of cheese, dot some small pieces of butter all over the top; bake in a quick oven till nicely browned on the top. Rice and Chicken Andalusien. Mix together one and a half pounds of cooked chicken cut into dice, half a pound of boiled rice, onion, parsley, and seasoning to taste. A clove of garlic may be added or omitted according to taste. Mix it with half a pint of warm olive oil or melted butter, and cook in a covered earthenware pot in the oven, or in an enameled saucepan, for three-quarters of an hour. Stir thoroughly and turn out on a dish. The surface may be browned with a salamander or in a quick oven. Squeeze the juice of a lemon over the dish before serving. Carmelite Rice. Cook half a pound of rice in salted water until quite tender. Let it drain and dry. Now add the flaked meat of a cured haddock (which has previously been well soaked), half an ounce of butter,

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