Savoury Baked Rice

Ingredients

• 3 oz. rice.
• 1 gill of water.
• 1 pt. of milk.
• 3 oz. grated cheese.
• 1 oz. butter.
• 1 or 2 eggs.
• Pepper.
• salt.
• A little made mustard.
• 1 table-sp. browed bread-crumbs.

Method

1. 1

   Wash the rice, and put it into a saucepan with the water and butter; bring it to the boil, and cook for 10 minutes.

2. 2

   Then add the milk and seasonings, and simmer slowly until the rice is quite soft and has absorbed all the milk.

3. 3

   Stir occasionally to prevent burning.

4. 4

   When ready, remove from the fire, add the beaten eggs and nearly all the cheese.

5. 5

   Mix thoroughly, and taste for seasoning.

6. 6

   Coat the inside of a well-greased mould with the remaining cheese and bread-crumbs, pour in the mixture, and bake until firm.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 596. The excerpt below is the record exactly as published.

Savoury Baked Rice 3 oz. rice. 1 gill of water. \ pt. of milk. 3 oz. grated cheese. 1 oz. butter. 1 or 2 eggs. Pepper and salt. A little made mustard. 1 table-sp. browed bread-crumbs. Wash the rice, and put it into a saucepan with the water and butter ; bring it to the boil, and cook for 10 minutes. Then add the milk and seasonings, and simmer slowly until the rice is quite soft, and has absorbed all the milk. Stir occasionally to prevent the mixture burning. When ready, remove the pan from the fire, and add one or two eggs well beaten, and nearly all the cheese. Mix thoroughly, and taste if well seasoned. Mix the remainder of the cheese with the bread-crumbs, coat the inside of a well-greased mould or basin with them, and pour in the mixture. Bake in a moderate oven until firm to the touch. Turn out carefully on to a hot dish, and serve immediately. Note. — A little brow or tomato sauce may be poured round. Time to bake, £ hour. Probable cost, 6 d. 1599. Savoury Rice Croquettes | lb. rice. | pt. light stock. 1 oz. butter. 2 or 3 oz. grated cheese. 1 table-sp. cream or white sauce. Seasoning. A little flour. Egg and bread-crumbs. Wash the rice, put it into a saucepan, cover it with cold water, and allow it to boil 5 minutes. Then drain and rinse with cold water. Return the rice to the saucepan, add the stock and butter, and simmer slowly until the rice is quite tender and the stock absorbed. The rice must be stirred occasionally to prevent its sticking to the saucepan. When ready, add the cheese and white sauce or cream, and season to taste with pepper, salt, and a little made mustard. Spread the mixture on a flat plate, and set it aside to cool. When cold and firm, divide it into small equal-sized pieces, and make these into rolls with the help of a little flour. Then egg and bread-crumb them (see p. 249) and fry in boiling fat to a nice brow colour. Drain and serve piled up on a hot dish. Note. — Milk may be used instead of stock, and chopped ham or tongue instead of cheese. Sufficient for 10 to 12 croquettes. Probable cost. Id. 1600. Border of Rice \ lb. rice. 1 pt. white stock. 1 egg- \ oz. butter. Pepper.

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