1 1/2 quarts rice 5 quarts boiling water 2 tablespoons salt 2 teaspoons paprika

2 cups chopped onion 2 cups oil or bacon fat 1 pound grated cheese, or more if desired

Cook onion and rice slowly in fat until well browned, stirring often to prevent burning. Remove scorched particles of onion, if there are any.. Add water and salt, and cook an hour in double boiler without stirring. If liked moist, use six instead of five quarts water. When about half done add cheese, stirring carefully with long-handled fork, to prevent breaking.