Stewed Cheese and Rice

Ingredients

• lib. of rice
• -Jib. of thinly-sliced Cheese
• 2 or 3 table-spoonfuls of chopped onion
• loz. of butter
• 1 table-spoonful of flour
• J pint of milk
• season with salt
• pepper
• a small quantity of grated nutmeg

Method

1. 1

   Wash the rice and tie it in a cloth.

2. 2

   Boil in water until three-parts cooked, then drain.

3. 3

   Mix with cheese, onion, butter, and flour.

4. 4

   Gradually stir in milk until smooth.

5. 5

   Season and cook in a basin over boiling water until reduced to a pulp.

6. 6

   Serve hot, garnished with croutons or on toast.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 267. The excerpt below is the record exactly as published.

Stewed Cheese and Rice. — Thoroughly wash lib. of rice, tie it loosely in a cloth, plunge it into a saucepan of boiling water, and boil until three-parts cooked, drain the rice, and turn it into a basin ; mix with it -Jib. of thinly-sliced Cheese, 2 or 3 table-spoonfuls of chopped onion, loz. of butter, and 1 table-spoonful of flour ; stir in gradually J pint of milk, mixing it smoothly at the same time ; season with salt, pepper, and a small quantity of grated nutmeg

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