1 breakfast cup of rice
1/2 pint of milk
4 ounces grated cheese
Wash the rice, and boil it till cooked in a double saucepan. Strain well, and add the milk, a spoonful of butter, and pepper and salt to taste.
Simmer again together; grease a pie dish well, and fill up with alternate layers of the above mixture and the grated cheese. Sprinkle grated cheese on the top and a few pieces of butter. Put in a hot oven, and brown well. Serve very hot.
4 ounces of rice 6 ounces cheese
1 1/2 pints milk Pepper and salt
Wash the rice, and put it in a double saucepan with the milk, let it simmer for three hours until all the milk is absorbed, then add the cheese, cut into small pieces, let it cook for another quarter of an hour, then turn into a pie dish, sprinkle a few grated rusk crumbs over, and serve at once.
4 ounces of rice 2 ounces of butter
3 ounces of cheese 1 1/2 pints milk
Wash the rice, and cook with the milk in a double saucepan for three hours, then add the cut-up cheese, butter and seasoning. When the cheese is melted, turn the mixture out into a pie dish, and serve with sippets of toast arranged around it.
1 cup of uncooked rice and 4 cups milk or 3 cups cooked rice and 1 cup of milk
2 tablespoons flour 1/2 pound cheese 1/2 teaspoon salt
If uncooked rice is used, it should be cooked in three cups of milk. Make a sauce with one cup of milk, add the flour, cheese and salt. Into a buttered baking dish put alternate layers of the cooked rice and the sauce. Cover with buttered crumbs, and bake until the crumbs are brown.
1/4 pound of cheese grated or cut into small pieces
1 cup of rice Milk as needed
Cook the rice; put into a buttered baking dish alternate layers of rice and cheese; pour over them enough milk to come halfway to the top of the rice; cover with buttered crumbs and brown.