Weekend Cooking: Milanese rice
Jul. 20th, 2024 01:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
snowynightIngredients
Instruction
Chop the onion very fine, or put it through a meat grinder. Put it to cook in the butter, until it is soft and yellow. Wash the rice and add it to the onion and butter, stirring constantly so that it will not stick. Salt it and add boiling water, a little at a time, until the rice is cooked tender, yet not too soft, with each grain distinct. Dissolve the curry powder in a tablespoon of cold water and add to the rice. Take from the fire and serve very hot after mixing into it a handful of grated cheese. The delicacy of this dish is lost if it is overcooked or allowed to cool.
From: Practical Italian Recipes for American Kitchens by Julia Lovejoy Cuniberti (1917)
- 1 lb. rice
- A medium sized onion
- 4 tablespoons butter, or oil
- Salt
- Curry powder, ½ teaspoon
- Grated cheese
Instruction
Chop the onion very fine, or put it through a meat grinder. Put it to cook in the butter, until it is soft and yellow. Wash the rice and add it to the onion and butter, stirring constantly so that it will not stick. Salt it and add boiling water, a little at a time, until the rice is cooked tender, yet not too soft, with each grain distinct. Dissolve the curry powder in a tablespoon of cold water and add to the rice. Take from the fire and serve very hot after mixing into it a handful of grated cheese. The delicacy of this dish is lost if it is overcooked or allowed to cool.
From: Practical Italian Recipes for American Kitchens by Julia Lovejoy Cuniberti (1917)
