Rice with Cheese
Steam one cup rice, allowing one tablespoon salt; cover bottom of buttered pudding-dish with rice, dot over with three-fourths tablespoon butter, sprinkle with thin shavings mild cheese and a few grains cayenne; repeat until rice and one-fourth pound cheese are used. Add milk to half the depth of contents of dish, cover with buttered cracker crumbs, and bake until cheese melts.
Rice à la Riston
Finely chop two thin slices bacon, add to one-half raw medium-sized cabbage, finely chopped; cover, and cook slowly thirty minutes. Add one-fourth cup rice, boiled, one-half teaspoon chopped parsley, and salt and pepper to taste. Moisten with one-half cup White Stock, and cook fifteen minutes.
Turkish Pilaf I
Wash and drain one-half cup rice, cook in one tablespoon butter until brown, add one cup boiling water, and steam until water is absorbed. Add one and three-fourths cups hot stewed tomatoes, cook until rice is soft, and season with salt and pepper.
Turkish Pilaf II
| 1/2 cup washed rice | 1 cup Brown Stock, highly seasoned |
| 3/4 cup tomatoes, stewed and strained | 3 tablespoons butter |
Add tomato to stock, and heat to boiling-point; add rice, and steam until rice is soft; stir in butter with a fork, and keep uncovered that steam may escape. Serve in place of a vegetable, or as border for curried or fricasseed meat.
Turkish Pilaf III
| 1/3 cup rice | 1/2 cup cold cooked chicken cut in dice |
| 3 tablespoons butter | |
| 1/2 cup canned tomatoes | White Stock highly seasoned |
| Salt and cayenne | |
Cook rice in boiling salted water, drain, and pour over hot water to thoroughly rinse. Heat omelet pan, add butter,
