This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Grated Parmesan cheese
Slice the onion and fry it slowly in the oil. Add the butter and, when it is melted, the rice, washed and well-drained. Fry until the rice is yellowed, stirring constantly, and add two cupfuls of the stock. When this has been absorbed, add more broth until the rice is done. It should then be of the consistency of spaghetti. Stir in a little more butter and two tablespoonfuls of cheese.
1 1/2 cupfuls uncoated rice
3 tablespoonfuls olive oil
1/2 onion, sliced
1 small carrot
4 tablespoonfuls butter 1 clove garlic 1 stalk celery
1 tablespoonful minced parsley-Grated Parmesan cheese
Dice the carrot and celery and fry them in the oil, then add the fish, well-washed and dried, and stir constantly until they are completely red. Pour over two quarts of salted water, boil for five minutes and remove the fish, but do not discard the water. Shell half of the fish and put them aside. Pound the others well, rub them through a sieve and mix with the water. Fry the onion in the butter, add the rice, washed and drained, and, when yellow, turn in the fish liquor. When almost done, add the whole fish, and, just before serving, season with salt and pepper to taste and dust with the cheese.
1/2 cupful broken walnuts 1 teaspoonful minced onion 1 tablespoonful pimentoes 2 tablespoonfuls butter Coarse buttered crumbs
Soften the onions and pimentoes in the butter. Add the stock, seasonings and rice, stir in the nuts and eggs, pour into a well-oiled baking dish and sprinkle with coarse crumbs, well-mixed with melted butter. Set in a pan of hot water in a moderate oven and bake forty-five minutes.
1 cupful brown or uncoated rice (uncooked) I cupful butter Grated rind and juice of 1/2 a lemon
1 quart milk 1/4 cupful sugar Salt to taste
Add the rice and salt to the milk, and cook until the liquid is absorbed and the rice is tender, adding more liquid if necessary. Add the butter, sugar and lemon juice and rind. Mix thoroughy without breaking the rice kernels. Cool, form into cakes, dip in flour and fry on hot griddle. Serve with cream or maple syrup.
3 cupfuls cold boiled brown or uncoated rice
1/3 cupful sugar
2 cupfuls boiled brown rice
(cooled) 1/2 cupful chopped English walnuts
Combine the rice, nuts and ginger and pack into buttered timbale moulds. Let chill, then turn out and serve garnished with the cream.