Boil a cupful of rice in a quart of water, slightly salted, and when half done add two tablespoonfuls of butter. By the time the rice is soft the water should have been soaked up entirely, and each grain stand out whole in the mass. Never stir boiling rice, but shake up the saucepan instead. Stir into the rice at this point three tablespoonfuls of grated cheese, salt and pepper to taste. Toss up with a fork until the cheese is dissolved, and pour into a deep dish.

Rice And Cheese

A Swiss Recipe.

Boil a cupful of raw rice in a quart and a pint of hot water, lightly salted. At the end of fifteen minutes drain off half the water and add a good tablespoonful of butter with a pinch of cayenne. When the rice is done all the water should be absorbed and each grain stand out swollen and whole. Let it dry out for five minutes. Shake up the saucepan lightly, not to break the rice, and stir into it, with a fork, three tablespoonfuls of Parmesan cheese. Turn into a deep dish and serve.