Rice with Cheese
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Rice with Cheese' and 'Steamed Rice' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain). Measures and oven temperatures modernized. Naturally gluten-free as published.
Steamed rice is layered in a dish with butter and shavings of mild cheese and a few grains of cayenne, until a quarter-pound of cheese has gone in. Simple, rich, and entirely rice-based.
Category: SidesServes: 4Time: 40 minComplexity: 1/5
Why this complexity: Naturally gluten-free as published.
Ingredients
- 1 cup long-grain white rice
- 1 tablespoon salt (for the steaming water)
- 2 3/4 to 3 1/4 cups boiling water
- About 1 tablespoon butter, divided in small dots
- 4 ounces (1/4 pound) mild cheese, shaved thin
- A few grains of cayenne pepper
Method
- Steam the rice: add it to the boiling salted water, boil 5 minutes, then cover and steam over a double boiler (or on the lowest heat) about 45 minutes, until the kernels are soft and distinct.
- Heat the oven to 350°F. Butter a pudding dish.
- Cover the bottom of the dish with a layer of rice. Dot with butter, sprinkle with cheese shavings and a few grains of cayenne.
- Repeat the layers until the rice and cheese are used up, finishing with cheese.
- Make until the cheese is melted and the top is lightly golden, about 10 minutes. Serve hot.
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