Cut up a onion and fry it a nice brown without burning it. Put the fried onion in a saucepan with half a pound of rice, and add some No. 3 Stock (see No. 10) or water, and let the rice cook gently, and let it soak up the stock, taking care the rice does not burn. Season with a little nutmeg and pepper, and serve with grated cheese. Parmesan is the best, but any pieces of stale cheese-rind can be turned to account. When this mixture is coloured yellow with saffron, and served with the rice what we should call half-cooked - i.e., hard in the middle - it forms the popular Italian dish known as Risotto a la Milanaise. It is quite possible that in this half-cooked form there may be more stay in it. It is generally served at the commencement of dinner. It is a very economical dish.

Rice Boiled For Curry

Throw the washed rice into boiling water, and let it boil till it is nearly tender, strain it into a sieve, and wash it with plenty of cold water, separating the grains as much as possible. Put the rice back into a buttered saucepan, put the saucepan on to a warm place by the side of the fire, and let the rice get gradually hot again, swell, and dry, This is the way some Indian curry cooks boil their rice on board ship.